Dhal / Lentil Soup

Best. Comfort. Food. Ever!

Tasty, nutritious and easy to make, dhal/lentil soup will always hold a special place in my heart. There are so many ways you can make this with whatever veggies you have available.

 Ingredients

• 1 cup toowar dhal (split pigeon peas), soaked overnight

• 3 Tbsp ghee (or coconut oil)

• ½ tsp mustard seeds

• ½ tsp cumin seeds

• 1 cinnamon stick

• 1 dry red chilli

• 6-8 curry leaves

• ¼ tsp asafoetida

• 1 tsp Himalayan pink salt

• 3 cups of water

• ¼ cup sliced/grated carrots

• ¼ cup sliced/grated zucchini

• ½ cup tomato pureé

• ½ tsp turmeric powder

• 1 tsp coriander-cumin powder (dhana jeeroo)

• ½ red chilli powder

• ½ tsp fresh green chilli, minced

• ½ tsp fresh garlic, minced

• ½ tsp fresh ginger, minced

• 1 Tbsp lemon juice

• A handful of freshly chopped coriander

Method

1. Soak 1 cup of toowar dhal overnight. Drain and rinse.

2. In a pot set on medium heat, add ghee or coconut oil with mustard seeds, cumin seeds, cinnamon stick, dry red chilli, curry leaves and asafoetida.

3. Allow spices to infuse into the ghee and then add dhal.

4. Boil with salt and water for 15min or till almost cooked.

5. Add carrots and zucchini. Boil for about 8-10min till carrots are just tender, not mushy.

6. Add tomato pureé, turmeric powder, dhana jeeroo, red chilli powder, ginger, garlic and green chilli. Mix gently and allow to cook for another 10min.

7. Finish with a squeeze of lemon juice and garnish with freshly chopped coriander.