Dahl Inspired Lentil Soup
3 tbsp extra virgin olive oil
1 large onion, diced
1 large carrot, diced
2 garlic cloves, minced
1 cup red lentils
4 cups vegetable or chicken stock
2 cups water
1 tbsp tomato paste
1 tsp cumin
2 tbsp garam masala
2 tsp chili powder
Juice of ½ lemon (about 1½ tbsp)
3 tbsp cilantro or parsley
Salt and black pepper
Crusty bread for serving
Saute the onions in olive oil over medium high heat until beginning to brown. Add the garlic and cook until fragrant, careful not to burn it.
Stir in the tomato paste and the spices and toast, stirring constantly. Just before the mixture burns, add in some of the stock and be sure to scrape all of the fond from the bottom of the pot. Add in the rest of the stock, the water, lentils, and carrot. If you’re using dried herbs, add them here.
Bring to a simmer and then partially cover over medium low for about 30 minutes, or until the lentils have expanded and are cooked through. Immersion blend the mixture after if desired.
Finish with the lemon juice and fresh chopped herbs (if you’re not using dried). Serve hot with crusty bread for dipping. Freeze leftovers as needed.
A lentil soup with Indian flavors. The spices in this recipe are merely a recommendation. Serve with crusty bread.