Dahl Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 1⁄2 ounces yellow lentils, rinsed (dahl)
- 6 1⁄2 cups chicken stock
- 1⁄2 medium tomatoes, peeled, seeded and chopped
- 2 ounces eggplants, peeled and diced
- 1 teaspoon turmeric
- 1 pinch salt
- 1 1⁄2 - 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 large garlic clove, minced
- 1 fresh red chili pepper, seeded and sliced (3 1/2 inches long)
- 3⁄4 teaspoon curry powder
- 1 sprig fresh cilantro, chopped
directions
- Combine dahl, stock, tomato, eggplant, turmeric and salt in large saucepan.
- Bring to boil over high heat.
- Reduce heat and cook until dahl are tender, about 30 minutes.
- Heat oil in heavy large saucepan over medium-low heat.
- Add onion, garlic, chili and curry powder and cook until onion is translucent, about 10 minutes.
- Add dahl mixture to onions;sprinkle with cilantro.
- Increase heat to high and bring to a boil.
- Remove from heat, ladle into bowls and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas