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The Easiest Lentil Soup

By FrancesRenHuang • December 30, 2010 • 0 Comments

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Author Notes: I was always skeptical about cooking lentils, especially when it takes hours for it to be cooked through- a territory that I wasn't yet comfortable. Though after seeing my Indian cooking teacher demonstrate this awesome, easy-to-make dish out of thin air, I was well determined to make this at home. It turned out to be simple and just scrumptious. Ghee is an essential ingredient in this recipe; it brings out the nutty flavor of the lentils. —FrancesRenHuang

Serves 2

The Boil

1/2 cup pink lentils
2 cups water
1 pinch turmeric
1 pinch dried chili powder
generous splashes of salt

The Garnish

1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon ghee
1 pinch hing (optional)
1 garlic, minced
2~4 green chiles, minced
1 gerenous handfuls of cilantro, chopped roughly
splashes of lime juice

Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
In a separate skillet pan, add ghee (read my previous ghee recipe), cumin seeds, and mustard seeds over low-medium heat until the seeds start sputtering; add green chilies and garlic.
Add the garnish onto the cooked dal; season with salt if needed.
Finish with chopped up cilantro and lime juice.