Dhal – Red Lentil Soup with Ginger
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup lentils, red
- 1 liter water
- 2 tablespoons oil
- 1 piece (s) ginger
- 3 cloves garlic
- 0.5 teaspoon ½ mustard seeds
- 1 tablespoon coriander, ground
- 1 medium onion (s), chopped
- 1 small chilli pepper (s)
- 1 teaspoon turmeric
- 0.5 teaspoon ½ ground cumin
- 2 pinches black pepper
- 1 tablespoon lemon juice
- sea salt
- 1 handful coriander greens
- 2 canned tomato (s)
Print Recipe
Pin Recipe Instructions
- Wash the lentils well several times under running water and let them drain. Put the lentils and turmeric in a saucepan with twice the amount of water. Bring everything to the boil and continue to simmer until the lentils are half cooked.
- In hot oil, fry the caraway seeds first, then the onions, then add the ginger and garlic. Later the tomatoes (possibly with some liquid from the can). Add the chillies. Cook everything together. When the tomato liquid has evaporated and the oil is visible again, add the remaining spices.
- Add a ladle full of lentils and the water to the pan and mix. Put the whole thing back into the lentil pot to finish cooking there. Season to taste with salt.
- SERVE:
- If on hand, add freshly chopped coriander just before serving.
- We hand papadam for this.
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