Spicy Dhal and Carrot Soup

This wonderful and nutritious soup includes a selection of spices to give it a kick, besides split red lentils and carrots as its two main ingredients.

What is Dhal?
Dhal is a dish made of long-cooked “pulses,” or lentils. These pulses are usually split and hulled and cooked with ghee and spices until they make a thick stew. Dhal is a main dish in India and Pakistan, and certainly one of the most popular. The dhal is then served with naan (flatbread) or over rice.

It can be a side dish or a main dish and is another ethnic food that can be adjusted to the cook’s tastes.
Dhal is often a main stay in vegetarian diets, because it is so versatile and such a good source of protein. It can be cooked with spinach, or coconut, with green peppers or cheese.

Lets get started and good luck!!!!

1/4 cup split red lentils, rinsed
5 cups fresh vegetable bouillon
3 cups sliced carrots
2 onions, chopped
1 cup canned chopped tomatoes
2 garlic cloves, chopped
2 tbsp vegetable ghee or oil (Ghee is a clarified butter used in Middle Eastern and Asian cooking. It is common in Indian cuisine, but you will find it in Middle Eastern recipes as well).
1 tsp ground cumin
1 tsp coriander
1 fresh green chile, seeded and chopped or 1 tsp minced chile
1/2 tsp ground turmeric
1 tbsp lemon juice
salt
1 1/4 cups skim milk
2 tbsps chopped fresh cilantro
plan yogurt, to serve

1. Place the lentils in a large pot with 2 1/2 cup of boulion, the carrots, onions, tomatoes, and garlic, then bring the mixture to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegies and lentils are tender.

2. Meanwhile, heat the ghee or oil in a small pot. Add the ground cumin and corriander, chile and turmeric and cook over low heat for 1 minute. Remove from the heat and stir in the lemon juice. Season with salt to taste.

3. Process the soup in batches in a blender (I prefer the blender for texture) or food processor. Return the soup to the pot, add the spice mixture and the remaining bouilion, and simmer over low heat for 10 minutes.

4. Add milk, taste, and adjust the seasoning, if needed. Stir in the chopped cilantro and reheat gently. Serve in warm deep soup bowls, garnished with a swirl of yogurt.

Total Calories 173
Always, always wash your hands after handling chiles because they contain volatile oils that can irritate the skin and make your eyes burn if you touch your face.

Bon Appetite from Chef EdieM

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