I love this NEW and EASY Indian Lentil recipe, I’ve been making it on Sunday and keeping it in batches in the fridge for snack. It’s low cal, full of protein and great served cold as well. When hot, I serve it all alone or over quinoa, and have a nice light salad to accompany. When its cold it gets thick so i dip celery sticks, gluten free crackers or organic corn chips in it for a healthy snack – YUM!
Prep Time: 10 minutes
Cook Time: 35 minutes
* 1 T. sesame oil or, alternatively, olive oil
* 1 cup finely chopped white onion
* 1 T. finely chopped fresh ginger
* 4 cups water or vegetable broth
* 1 cup dried petite red lentils, rinsed and picked over
* 1 t. cumin
* 1 t. coriander
* 1 t. tumeric
* ¼ t. cardamom
* ¼ t. cinnamon
* ¼ t. cayenne pepper
* 1 t. salt, or to taste
* 2 T. tomato paste
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.