Indian Lentil Soup – Dal
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 40 g hee
- 1 tablespoon spice mixture (Dal Masala, approx. 2 g)
- 200 g lentils, red
- 1 small Can tomato (s)
- 1 can coconut milk
- 600 ml vegetable stock
- salt
- some sugar
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion, grate or chop the garlic as well. Sweat both in the clarified butter, then add the spice mixture and the lentils.
- Sweat briefly until the scent of the spices arises. Then deglaze with the coconut milk and vegetable stock. Add the canned tomatoes and simmer on a low flame for about 20 minutes. Puree the soup and add salt and a pinch of sugar to taste.
- There is also Indian naan bread, if you can get one, otherwise I also serve Turkish flatbread with it.
- The soup is also delicious with an insert of crispy fried chicken or lamb cubes.
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