This simple recipe is vegetarian and is truly a nutritious meal in a bowl. Looking at the ingredients list, you can see that it is devoid of any flavouring sauces. The sweetness comes from the onion and carrots, the tomatoes provide the tang and the red lentils give the soup its creamy texture.
Dhal soup is not a spicy hot soup but you may throw in 2 or 3 dried chillies for a little kick.
I use red lentil simply because it cooks faster and makes the soup creamier. Use whatever lentils you have on hand.
Ingredients
- 200 gm red lentil
- 1 onion
- 2 tbsp oil
- 1 tsp ginger (or 1 tbsp ginger paste)
- 2 tomatoes
- 1.5 tbsp tomato paste
- 3 garlic cloves
- 2 curry leaves (bay leaves can do)
- 1⁄2 tbsp turmeric powder
- 1 tbsp ginger paste
- 2 carrots
- 1.5 l water
- 1⁄2 tsp salt
- 1⁄3 tsp black pepper
Preparation:
No matter how simple the dish is that I am preparing, I make a habit of having my ingredients organised and ready in individual small dishes before the cooking starts, with sauces and spices arranged neatly next to the cook-top. This way, cooking becomes a relaxed and enjoyable activity.
- Slice the onion rather thinly but not too thin and place in a bowl..
- Slice the carrot into discs of about 3mm thick.
- Cut the tomatoes into cubes with about 10mm sides.
Method
- Heat up 2 tbsp of oil in a pot or pan and fry the onions till soft.
- Add garlic and fry till just beginning to brown..
- Add the spices and curry leaves (or substitute with bay leaves) and fry for about 40 seconds.
- Add the carrots and fry for a minute before adding the tomatoes.
- Stir, making sure the spices do not burn.
- Finally pour the contents of the pan into the pot holding the dhal and water. Stir thoroughly, cover the pot and bring the whole back to boil. Reduce the heat to low and simmer for 15-20 minutes until the lentils are soft enough for your liking.
This soup is really versatile. Not only is it the constant companion of any variety of Indian flatbread, it goes well with rice and I regularly dip my thickly buttered homemade bread into it for lunch – oh what a fabulous combination.
