Dal (thick curried lentil soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 90.5
- Total Fat: 3.8 g
- Cholesterol: 9.5 mg
- Sodium: 608.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.5 g
View full nutritional breakdown of Dal (thick curried lentil soup) calories by ingredient
Introduction
This is a thick soup that can be served over rice or eaten alone. The flavours get stronger and tastier the next day. This is a thick soup that can be served over rice or eaten alone. The flavours get stronger and tastier the next day.Number of Servings: 8
Ingredients
-
2 cups red lentils (you can use any lentil really, colour and texture will change)
1 qt water
2 tbsp. grated fresh ginger (or @1/4-1/2 tsp gr. ginger)
1/4 tsp. cayenne pepper
2 1/2 tbsp. butter
1/2 tsp. crushed dried red pepper
1/2 tsp. ground cumin
1 tbsp. lemon juice
Directions
Makes about 8 small servings
Combine lentils, salt and water in pot, boil and simmer until cooked according to pkg directions.
Add ginger , tumeric, cayenne and continue to simmer until lentils are very soft. Add water if it gets too thick, but it should be thick.
While the above is cooking, heat butter in sauce pan, and sautee red pepper and cumin for a few minutes.
Stir butter and spices into the lentils along with a little lemon juice.
Serve with hot curries and rice.
Note, you can also add curry powder and of course all spices can be adjusted to personal taste. Definitely tastes more full bodied and flavourful the following day (or make in the morning to serve for supper). Flavour is also different if ground ginger is used instead of fresh.
Number of Servings: 8
Recipe submitted by SparkPeople user CRYSTALJEM.
Combine lentils, salt and water in pot, boil and simmer until cooked according to pkg directions.
Add ginger , tumeric, cayenne and continue to simmer until lentils are very soft. Add water if it gets too thick, but it should be thick.
While the above is cooking, heat butter in sauce pan, and sautee red pepper and cumin for a few minutes.
Stir butter and spices into the lentils along with a little lemon juice.
Serve with hot curries and rice.
Note, you can also add curry powder and of course all spices can be adjusted to personal taste. Definitely tastes more full bodied and flavourful the following day (or make in the morning to serve for supper). Flavour is also different if ground ginger is used instead of fresh.
Number of Servings: 8
Recipe submitted by SparkPeople user CRYSTALJEM.