Latino Dal!

I love this recipe. It's mainly a typical dal soup recipe with poblano and serrano peppers in place of the usual peppers.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 3  tablespoons ghee or 3  tablespoons butter
• 8  garlic cloves, crushed
• 2 -4  onions, chopped
• 1  teaspoon turmeric
• 4  teaspoons gingerroot, chopped
• 1 1⁄2 teaspoons red chili powder (cayenne)
• 1 1⁄2 teaspoons garam masala (optional)
• 4  teaspoons cumin seeds
• 2  poblano peppers, chopped
• 1  serrano pepper, chopped
• 2 (28 ounce) cans diced tomatoes, strained
• 4  cups red lentils
• 8  teaspoons lemon juice
• 8  cups chicken broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄3 cup  chopped fresh coriander

Directions

1. 1. Soak lentils for half hour. Drain lentils and rinse with water until the water is no longer cloudy.
2. 2. Combine lentils, 4-6 cups of chicken/veggie stock, salt and turmeric in a pot. Once it starts to boil close the lid and turn the flame to medium and simmer until the dal gets a little mushy. Adjust the stock according to your desired consistency. (I think I used about 5 cups).
3. 3. Heat ghee or butter in a skillet; add cumin seed. When the cumin seeds begin to sputter add poblano, Serrano, ginger, garlic and fry until soft and light brown.
4. 4. Add onions to it. When they’re translucent add tomatoes to it.
5. 5. When the oil begins to separate, add pinch of salt, garam masala, and red chili powder. Quickly stir with a spoon and pour it over the dal and close the lid. Make sure that the cayenne powder does not get burnt.
6. 6. Add chopped cilantro and lemon juice to the soup (make sure soup isn’t boiling when you do this. I usually turn off the heat for 5 mins before adding the lemon juice). Taste and adjust seasonings.
7. 7. Taste soup and adjust seasonings. blend the dahl to create a creamier soup consistency.