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Red Lentil Tomato Dal Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens and turns translucent.
  • Stir in the minced garlic and grated ginger. Cook for one minute until the mixture smells fragrant.
  • Add the cumin, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
  • Pour in the diced tomatoes with their juices, the rinsed red lentils, vegetable broth, and salt. Stir to combine.
  • Bring the pot to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes. Stir occasionally until the lentils are tender and the soup has thickened.
  • Ladle the soup into bowls. Top each serving with chopped cilantro and a squeeze of lemon.

Notes

If the soup thickens too much after refrigeration, stir in a splash of broth or water when reheating. The lemon at the end brightens the spices, so add it just before eating rather than during cooking. Store leftovers in airtight containers for up to four days.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife, Measuring Cups and Spoons