VEGETARIAN

Indian Masoor Dal Lentil Soup

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Indian Masoor Dal Lentil Soup is a flavorful and hearty dish made with red lentils, spices, and vegetables. This comforting soup is perfect for a warm meal on a chilly day, offering a rich blend of flavors that represent the essence of Indian cuisine. Serve it with rice or bread for a satisfying and nutritious meal.

Ingredients

Lentils - 8.8 oz
Spanish onions - 1 piece
Carrot - 1 piece
Tomatoes - 1 piece
Grated Ginger Root - 1½ spoons
Ghee - 3 spoons
Garam Masala - 3 spoons
Turmeric - 1 tablespoon
Mild Chili Spice - 1 tablespoon
Garlic - 3 cloves
Cream 22% - 1.8 oz

Step by Step guide

Step 1

Place the lentils on the stove — for this amount, you will need just over 1 liter of water. If you have vegetable broth, that’s even better (specifically vegetable! Most Indians are vegetarians). As soon as it comes to a boil, add 1 teaspoon of garam masala and salt.

Step 2

While the lentils are coming to a boil, it's the perfect time to prepare the sauté for the soup — consider it creating its soul and character. To do this, heat ghee in a pan, and add all the spices — the remaining 2 tablespoons of garam masala, turmeric, chili (if you're using Russian chili, you might need another teaspoon; Asian chili is preferable, of course), and grated ginger. Sauté them in the pan for a short while, stirring vigorously.

Step 3

Finely chop the onion (I used 2 medium onions), garlic, and grate the carrot (size - slightly larger than average). Add them to the skillet with the spices. Sauté everything together. At some point, the mixture may seem a bit dry - if that's the case, feel free to add more clarified butter.

Step 4

Peel the tomato (I used a large one; 2 medium-sized ones will work as well) — it's easier than it seems: make a few cuts at the base and tip, then drop the poor thing into boiling water. After a minute, the skin will start to peel off on its own — just be careful not to leave the tomato in the boiling water too long, or it will turn to mush too soon. Once peeled, chop the tomato into cubes. This is the final touch for our sauté.

Step 5

Meanwhile, the lentils are ready to absorb the wonderful aromas and flavors of India. Feel free to add the contents of the skillet to the soup. Now all the ingredients need to marry together — give them time, don't rush the process. Stirring occasionally, let the dal simmer on low heat for 10-15 minutes. In my personal belief, this dish can’t be overcooked. After 5 minutes, when you lift the lid off the pot, your kitchen will be filled with the scents of the mysterious East. When you can no longer wait, turn off the heat and stir in the cream.

Step 6

Before serving, sprinkle with finely chopped cilantro. It goes without saying that it will taste even better and richer the next day. Enjoy your meal!