A hearty Indian-spiced lentil soup cooled with a generous dollop of tangy yogurt. Serve this as a filling lunch with some warmed whole wheat flatbread or naan.
Ingredients
1 cup split red lentils
4 cups water
1 tsp salt
½ tsp ground turmeric
1 tbsp grated fresh ginger
2 tbsp butter or oil
1 tsp cumin seed
¾ tsp ground cumin
1-1/2 tsp ground coriander
¼ tsp cayenne
¾ tsp garam masala
¾ cup finely chopped fresh ripe tomato
¼ cup water
2 tbsp fresh lemon juice
Optional –6 curry leaves
Garnish:
1-1/2 cups plain Tree Island Yogurt
½ cup chopped fresh cilantro
Instructions
Rinse the lentils in several changes of water and drain well. Place rinsed lentils in a medium pot with the 4 cups of water and salt. Bring to a boil, skim off any foam that rises to the surface, then reduce heat to low, add the turmeric and ginger, and simmer the lentils, partially covered, for about 40 minutes. Stir occasionally.
Meanwhile, get all the other ingredients ready. Have the cumin seed measured in a small bowl or ramekin. In another, mix together ground cumin, ground coriander, cayenne, and garam masala. Have the tomatoes chopped and ready, and have the water measured.
When the lentils are finished cooking, place a small skillet on a burner over medium heat. Add the butter or oil and swirl to coat the bottom of the pan. Add the cumin seeds (and curry leaves, if using) and let sizzle for about 5 to 10 seconds, until fragrant. Add the ground spice mixture and stir well for about 5 seconds. Add the tomatoes and water and bring to a boil, stirring constantly. Cook until the tomatoes have broken down into a sauce and everything smells delicious, about 2 to 5 minutes.
Scrape this mixture into the cooked lentils, add the two tablespoons of lemon juice, stir well, and simmer the dahl very gently for about five minutes to meld flavours. Serve the soup, topping each bowl with a generous dollop of yogurt and a liberal sprinkling of fresh cilantro. Soup lasts for up to 5 days in the fridge.
