Indian Dhal Soup
Do you love Indian food but the spices intimidate you? This is how I felt. However, if you want to step into Indian cooking, this simple and healthy dhal recipe will be just what you’re looking for. Dhal is a word used to describe an Indian soup made with lentils or pulses (click here to find out why pulses are healthy). This Indian Dhal Soup has become a bit of a “fridge cleaner” recipe where I toss in veggies that need to be used up. For example, in this recipe I had celery and a coloured pepper in the fridge. Be flexible with your ingredient preferences and enjoy the warm and soothing flavours of this soup!
Prep time: 12-15 minutes
Cook time: 30 minutes
2 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves of garlic, finely chopped
1 tbsp fresh ginger, finely chopped
1/2 cup celery, chopped
1/2 bell pepper, chopped
½ tsp cumin
1 cup red lentils, rinsed
4 cups of low sodium chicken or vegetable broth
1 cup diced canned tomatoes, with their juice
½ tsp turmeric
1/3 cup cilantro, chopped
Garnish: plain yogurt and fresh cilantro
- Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions. Toss in celery and peppers with onions and stir to combine and cook.
- Combine garlic, ginger and cumin with the onions. Stir to prevent sticking until fragrant. This may take about 2 minutes. Additional oil may be added if the pot becomes dry.
- Add lentils, broth, tomatoes, turmeric and cilantro. Bring soup to a boil.
- Reduce heat to medium-low, cover and simmer, stirring often until lentils are soft, about 20-30 minutes.
- Ladle into bowls, add a dollop of yogurt and garnish with cilantro.
How do you enjoy making soups? What kind and when? Is this is a winter tradition or year-long venture?