delicious dahl (lentil soup)
Growing up one of my best friends was Indian and her parents owned an amazing Indian restaurant. I was lucky enough that at a very young age before ballet class, I would get the chance to feast on delicious Indian cuisine. It's since been a lasting love affair with curry and spice. Dahl is usually served with rice and sometimes as a soup. This is my version - it makes about 6 servings.
- 2 cans of lentils (or 3 cups) drained and rinsed
- 1 cup of yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 tablespoons of lemon (about half a lemon)
- 1/2 tablespoon of curry powder
- 1 tablespoon of cumin
- 1/2 tablespoon of cayenne (optional, I like spice!)
- 1/2 teaspoon of turmeric
- dash of salt to taste
- 6 cups of water
In a large pot or slow cooker, add all of the ingredients.
Cook on high for 2 hours if using a slow cooker, or at low to medium heat for 1.5 hours if using a large pot on the stove.
Once the soup is done cooking, let it cool and then put it through the blender.
The soup should be a thick delicious lentil dream!