The added sour element from the lime or lemon adds a great twist to this tasty, healthy vegetarian dal soup. It is a very thick, substantial soup which can be eaten as such or had with rice, preferably brown to ensure a full protein meal. Reduce the garlic if you have high pitta (heat).
If serving with naan, a great spelt naan bread recipe can be found here.
Lemon dal soup
- 500 g red lentils or split yellow mung which is even better for you. You will need more water.
- 2 litres water
- 2 cm root ginger or 3 tsp grated ginger
- 10 cardamom pods crushed
- 1 bay leaf
- 4 fat cloves garlic chopped fine
- 1 lemon or lime best, juiced - add more for more more dramatic flavour
- 1 heaped tsp turmeric
- 3 tablespoons of ghee or coconut oil
- 2 heaped tsp coriander seeds whole
- 2 heaped tsp cumin seeds whole
- 1 stock cube or bouillon to taste
- Small bunch of coriander leaves
- Add water to lentils and simmer, clearing froth until the lentils are cooked.
- Add the ginger, garlic, cardamom, bayleaf, turmeric, lemons/lime and juice but not the pips.
- Simmer for 1 hour, stirring often to prevent sticking.
- Remove the lemons and bay leaf.
- Heat the oil in separate frying pan and fry the spices off until they pop.
- Pour into the lentils and season with the stock cube.
- Add the chopped coriander leaves.
- Stir thoroughly, remove from heat and allow to stand for a few hours for the flavours to melange.
- Reheat to serve.
- Serve on its own, with rice or with spelt naan or chapatti.