Indian Dal Soup
Contributed by: Michael Abramson of M Vegetarian Recipes
Had a great dinner at The Bread Bar last night. Its one of the Amaya restaurant chain. One of our friends had an Indian style lentil soup. Here's my take on it...
- About 450 g red lentils - cleaned and picked over
- 1 stalk lemongrass - white part only - peeled and bruised with the back of a knife
- 2 teaspoons salt
- 2 medium sweet potatoes
- 2 Tbsp vegetable oil
- 1 medium red onion - diced
- 1 red bell pepper - diced
- 2 carrots - diced
- 2 Tbsp garlic - minced
- 2 Tbsp ginger - minced
- 2 Tbsp Indian curry powder
- 1 tsp garam masala
- 1/2 tsp hot red pepper flakes
- 2 Tbsp lemon juice
Preheat oven to 350 F. Pierce sweet potatoes with a fork and bake for 50-60 minutes until soft.
Combine lentils, lemongrass, salt and 8 cups of water in a dutch oven and bring to a boil. Reduce heat to low, cover pot and cook for 15-20 minutes until lentils are very soft. Remove from heat. Remove and discard lemongrass.
Heat the oil in a pan over medium heat. Add onion, red pepper and carrots and saute about 15 minutes. Add ginger and garlic and continue to saute for 5 minutes. Add spices and saute an additional 3 minutes. Add to dutch oven with lentils.
When sweet potatoes are ready - peel and add flesh to dutch oven with lentils and vegetables.
Blend thoroughly with a hand-held immersion blender - or puree in batches in a blender.
Return to pot and add 1/2 Cup water and 1/4 Cup lemon juice.
Serve hot with a slice of lemon on the side.