The Easiest Lentil Soup

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
  

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.