Recipe by Leggy Peggy
This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------
Top Review by **Mandy**
I actually made this for my 9 month old.. I used zucchini instead of carrot and used more water than stock to cut down on the sodium for him. I left out the vermicilli but thickened it up with a bit of baby rice cereal. He devoured it and I thought it tasted pretty good too. Thanks for posting!
- 1 cup red lentil, picked over and rinsed
- 4 cups chicken stock or 4 cups vegetable stock
- 1 cup water
- 1⁄2 medium white onion, minced
- 1 medium white potato, peeled and grated (or diced finely)
- 1 medium carrot, peeled and grated (or diced finely)
- 1 garlic clove, crushed
- 1⁄4 teaspoon turmeric
- 1⁄4-1 teaspoon salt (depends on your taste and the saltiness of the stock, add 1/4 teaspoon at a time)
- 1⁄4-1⁄2 teaspoon black pepper, coarsely ground (depends on your taste)
- 1 ounce thin rice noodles, broken into pieces (vermicelli)
- 4 tablespoons sour cream
- 4 tablespoons cilantro (optional) or 4 tablespoons parsley, chopped finely (optional)
Directions See How It's Made
- Put all but the last three ingredients in a large saucepan, stir well and bring to a boil.
- After 3-4 minutes on the boil, lower heat to a fast simmer.
- Cook for 20-25 minutes, stirring occasionally. Spoon off and discard any scum on the surface.
- Add the vermicelli and cook for a further 10 minutes. Stir frequently.
- If you like, you can buzz this up in the food processor, but it's really not necessary.
- Ladle into bowls and top with sour cream, cilantro (if desired) and more black pepper (if desired).