Fall

The Easiest Lentil Soup

December 30, 2010
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
Ingredients
  • 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
  • 24 green chiles, minced
  • 1 gerenous handfuls of cilantro, chopped roughly
  • Splash of lime juice
In This Recipe
Directions
  1. Cook lentils with water, turmeric, dried chili pepper and oil for 20 minutes, or until soften; take off heat.
  2. 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.
  3. Add the garnish onto the cooked dal; season with salt if needed.
  4. Finish with chopped up cilantro and lime juice.
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