RCI-VG.004.1294.001
Spiced Dhal Soup
Spiced Dhal Soup from the Recidemia collection
Prep30 min
Cook35 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- / 7 oz dry lentils200 g
- ½ tsp
- ½ tsp
- .1 l / 40 fl. oz strong vegetable stock1 unit
- 2 tbsp
- garlic cloves4 unitchopped
- onion1 largechopped
- ½ tsp
- carrots2 unitchopped
- sticks of celery2 unitchopped
- 1 tsp
- ½ tsp
- ½ tsp
- 1 tbsp
Method
1
Rinse the lentils under cold water until the water runs clear, then drain thoroughly.
2
Heat the vegetable oil in a large pot over medium heat and add the fenugreek seeds and mustard seeds; toast for 1-2 minutes until fragrant and the seeds begin to pop.
2 minutes
3
Add the chopped garlic and onion to the pot and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
5 minutes
4
Stir in the crushed dried chiles, ground turmeric, and curry powder, cooking for 1-2 minutes until the spices are well combined and aromatic.
2 minutes
5
Add the chopped carrots and celery to the pot and stir well to coat with the oil and spices.
6
Pour in the vegetable stock and add the rinsed lentils, stirring to combine all ingredients evenly.
7
Bring the soup to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for 30-35 minutes until the lentils are tender and beginning to break down.
33 minutes
8
Season the soup with salt and soy sauce, stirring well to distribute the seasonings throughout.
9
Simmer for another 2-3 minutes to allow the flavors to meld, then taste and adjust seasonings as needed before serving.
3 minutes