It may be summer outside, but I can eat soup anytime. I love this spicy Masoor Dal soup that is truly a protein packed one pot meal. Although I did not make this a vegetarian meal, it can easily become one by simply substituting vegetable stock and coconut milk if you want to make it vegan. Masoor Dal is readily available in Indian Grocers and some larger grocery stores in their international section.
3 cups of water
1 1/2 tsp of turmeric powder (divided)
10-12 curry leaves (optional)
1 cinnamon stick
1 medium onion sliced
1 finely minced jalapeno
3 cloves of garlic finely minced or grated
2 cups finely diced fresh tomato
4 cups of chicken or vegetable stock
red chili powder-to taste
1 tsp of dried thyme
1 Tbs of lime juice (more for garnishing)
1 cup of coconut milk (or cow's milk)
salt and pepper to taste
Wash your masoor lentils well with water until the water runs clear. Boil the washed lentils in a large pan with water, cinnamon stick, curry leaves and 1 tsp ground turmeric until water cooks out and lentils are very soft and tender (do not add salt while cooking lentils). If you need to add more water to get your lentils fully cooked do so as needed. Remove the cinnamon stick and curry leaves out of lentils. Then set cooked lentils aside until later.
Now add the chicken or vegetable stock, cooked lentils and lime juice. Simmer for 10-15 minutes. Then use an immersion blender or put half the soup into a regular blender to cream up. Only partially "cream" the soup... it's nice to have some texture left. Finally add the milk (coconut or cow's) and taste for salt and seasoning. Serve hot. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.