Tuesday, April 19, 2011

Lentil Soup (Daal)

Yield: approximately 4 1/4 cups 

What You'll Need:
1 1/2 c. red lentils
4 1/2 c. water
1 roma or small tomato, chopped
1/4 onion, chopped
1 tsp lemon juice
1 tsp turmeric
1 tsp salt
1/2 tsp red pepper flakes
1 tbs. olive oil
1 tsp garlic powder
1 tsp whole cumin seed


What to do:
Place lentils, water, chopped tomato, chopped onion, salt and red pepper flakes in a medium to large-sized saucepan over high heat. Bring to boil (uncovered), stirring occasionally.  Once the lentils begin to boil reduce the heat to med-low and continue to cook (covered; med-slow simmer) for about 15 minutes,  stirring occasionally.  Once lentils are cooked (will be mushy, slightly lumpy and have a thick soup-like consistency) add in the lemon juice.

In a frying pan, heat olive oil over medium heat, then add cumin seed and garlic powder.  Saute over med-high heat (making sure that all ingredients are soaked with the oil) until cumin seed start to turn brown, begin to sizzle and garlic powder turns golden brown (approximately 1 1/2 to 2 minutes; see video clip). Promptly remove from heat and dump into the saucepan containing the cooked lentils (will make a sizzling sound when added). Stir the sauteed mixture into the lentils, check for salt (if needs more add 1/4 tsp at a time, until reaches desired taste).

Garlic powder and cumin seed in olive oil (before sauteing)

Quick Tips:
* You can also serve this over rice (brown or white) instead of eating it like a soup
* Add more or less water to change the consistency (you may need to add more salt if adding additional water)

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