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Kate

Lemon dal soup

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).
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course: Main
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 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 tbsp 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

Method
 

  1. Add water to lentils and simmer, clearing froth until the lentils are cooked.
  2. Add the ginger, garlic, cardamom, bayleaf, turmeric, lemons/lime and juice but not the pips.
  3. Simmer for 1 hour, stirring often to prevent sticking.
  4. Remove the lemons and bay leaf.
  5. Heat the oil in separate frying pan and fry the spices off until they pop.
  6. Pour into the lentils and season with the stock cube.
  7. Add the chopped coriander leaves.
  8. Stir thoroughly, remove from heat and allow to stand for a few hours for the flavours to melange.
  9. Reheat to serve.
  10. Serve on its own, with rice or with spelt naan or chapatti.