Golden Indian Dal Soup

Dal is my go-to comfort food. A warm, savory, nourishing meal, filled with creamy, protein-rich lentils and healing turmeric–tempered with cumin seeds, ginger and garlic.

GOLDEN DAL SOUP

INGREDIENTS:

½ CUP RED LENTILS
1 1/2 CUPS WATER (or more, depending on how thick you like your soup)
1 TSP SALT
½ TSP TURMERIC
⅛ TSP CAYENNE PEPPER
2 TBSP CANOLA OIL
½ TSP CUMIN SEEDS
1 TBSP MINCED GARLIC
1 TBSP GINGER, GRATED
½ CUP ONION, YELLOW, FINE DICE
½ CUP TOMATOES, CANNED, FINE DICE

METHOD:

1. RINSE AND DRAIN LENTILS. COMBINE WITH WATER IN SAUCEPAN.:

2. STIR IN SALT, TURMERIC AND CAYENNE AND BRING TO ROLLING BOIL OVER MEDIUM HEAT. SKIM OFF AND DISCARD THE CLOUDY WHITE FOAM THAT APPEARS ON THE SURFACE. :

3. REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, FOR 20 MINUTES, STIRRING OCCASIONALLY.:

4. MEANWHILE, HEAT OIL IN FRYING PAN OVER HIGH HEAT FOR ABOUT 30 SECONDS. ADD CUMIN SEEDS AND COOK FOR 1 MINUTE, UNTIL SEEDS BEGIN TO SIZZLE AND POP.:

5. ADD GARLIC, GINGER, ONION AND TOMATO AND TOSS GENTLY FOR 1 MINUTE. REDUCE HEAT TO MEDIUM AND COOK 5 MINUTES, TOSSING OCCASIONALLY. SET ASIDE.:

6. ADD ONION MIXTURE TO LENTILS AND CONTINUE COOKING 5-10 MINUTES, OR UNTIL LENTILS ARE COOKED. STIR WELL AND REMOVE FROM HEAT. TASTE FOR SALT AND SERVE IMMEDIATELY OR HOLD WARM.

NOTE: IF YOU PREFER A SMOOTHER TEXTURE, PULSE WITH AN IMMERSION BLENDER OR POUR INTO A COUNTERTOP BLENDER AND PUREE. I OFTEN PUREE HALF TO PRESERVE SOME TEXTURE, OR PUREE THE LENTILS BEFORE ADDING THE AROMATICS.