Well, it’s officially fall (almost winter!) here in Minnesota. The last few days have been chilly and rainy, and we’ve even had a few snowflakes fall. While I’m not a fan of the weather, it is great for making and eating soup. You can stay inside prepping ingredients and cooking all day and then enjoy the end product – tasty and warm – in the coziness of your home.
I looked through the few cookbooks I own many times this week, trying to find a recipe that not only sounded good but that used mostly ingredients I had on hand (grocery shopping in cold, rainy weather is no fun). I decided to try the recipe below because it sounded super easy and served as an opportunity to try my hand at making another Indian dish.
- 3 Tbsp vegetable oil
- 2 medium yellow onions, chopped
- 4 large garlic cloves, finely chopped
- 2 Tbsp finely chopped fresh ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 1/4 tsp paprika
- 1/4 tsp cayenne
- 1 1/2 cups masoor dal (aka pink lentils)
- 9 cups reduced sodium chicken broth
- 1 Tbsp plus one tsp lemon juice
- 2 Tbsp finely chopped cilantro leaves
- In a large saucepan, heat 2 tablespoons vegetable oil over high heat. Add the onions and cook, stirring continuously, until well browned.
- Add the garlic and ginger and cook until fragrant.
- Add the remaining oil and the ground coriander, cumin, tumeric, paprika, and cayenne. Cook for about one minute.
- Add the dal and the chicken broth and bring to a boil. Lower the heat and let simmer for 25 to 30 minutes, until the dal has reached a consistency that you like.
- Stir in the lemon juice and the cilantro, and season to taste with salt and freshly ground pepper.
This is a great soup to warm you up and help clear the sinuses.
Source: Adapted from It’s All American Food by David Rosengarten