Dal Soup - Vegetable Lentil Soup

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the lentils well at least three times, drain and set aside.
2. Melt 1 tablespoon ghee or butter in the pot over low heat. Sauté the ginger for 30 seconds without burning. Add all the chopped vegetables and sauté for 3 minutes.
3. Add the rinsed lentils, salt and turmeric. Pour in the water or stock and scrape up the bottom of the pot.
4. Stovetop: cook on medium heat, adding hot water as needed, until the lentils are mushy, about 30 to 40 minutes. Pressure cooker: cook 12 minutes on high pressure, or 3 to 4 whistles on medium heat.
5. Mash the cooked mixture until smooth, or blend it with an immersion blender.
6. In a small pan, melt 1 tablespoon ghee or butter. Sauté the garlic for 30 seconds until fragrant.
7. Add the red chilli flakes, cumin and black pepper to the garlic and stir into the blended soup. Thin with up to half a cup of water or stock if needed.
8. Bring to a gentle simmer, then turn off the heat.
9. When slightly cooled, stir in the lemon juice, taste and adjust the seasoning.
10. Garnish with the remaining red chilli flakes, coriander leaves and black pepper.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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