60 Min
DF
GF
NF
V
Skinny Dal Soup
The light as air moong lentil is here just to create enough body in the soup, which is mostly about fresh vegetables. The broth like soup will absorb and enhance any flavor you put into it – so use what you have and enjoy it as a light dinner or with some rice on the side.
The light as air moong lentil is here just to create enough body in the soup, which is mostly about fresh vegetables. The broth like soup will absorb and enhance any flavor you put into it – so use what you have and enjoy it as a light dinner or with some rice on the side.
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Cook Time
60 Minutes
Serves
8
Directions
Step 1
Rinse the lentils 2 to 3 times in tap water, then soak for 1 to 2 hours. Drain. Combine the lentils with 3 cups of water in a large stockpot and over high heat, uncovered, bring to a boil. A foamy residue may rise to the top — skim it off and discard. Add the turmeric, cover the stockpot and simmer for 15 to 20 minutes or until the lentils fall apart; whisk the lentils if necessary to get a smooth finish.
Step 2
Add 2 more cups of water (or stock), tomatoes, ginger, carrots, fennel, cinnamon stick, and salt. Continue simmering until the tomatoes have almost softened completely and the carrot slices are tender. Turn the heat off and add the green onion, chard, and cabbage leaves — it may appear to be a lot at first, but they will wilt and reduce.
Step 3
In a small frying pan over high heat, warm the olive oil and pop the cumin seeds. Immediately slide in the garlic and whole red chiles and turn the heat off. Stir this oil into the soup, pouring hot soup into the frying pan to get all the oil, if needed.
Step 4
Garnish with thinly sliced radishes, fennel fronds, herbs, and lemon juice.
Ingredients
1/2 cup yellow moong dal lentils
1 teaspoon ground turmeric
2 cups ripe tomatoes, diced into 1/2-inch pieces
2 tablespoons ginger purée
1 large carrot, peeled and cut into thin wheels
1 head of fennel, minced (save fronds for garnish)
1 1/2 teaspoons sea salt
1 large cinnamon stick
1/2 bunch rainbow chard leaves and stems, thinly sliced
2 cups purple cabbage, thinly sliced
4 to 5 stalks of green onions, white and green parts thinly sliced
2 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon minced garlic
5 to 6 dried whole red chiles
Sliced radishes for garnish
Chopped fennel fronds for garnish
Handful of herbs for garnish
Juice of a lime or lemon
Step 1
Rinse the lentils 2 to 3 times in tap water, then soak for 1 to 2 hours. Drain. Combine the lentils with 3 cups of water in a large stockpot and over high heat, uncovered, bring to a boil. A foamy residue may rise to the top — skim it off and discard. Add the turmeric, cover the stockpot and simmer for 15 to 20 minutes or until the lentils fall apart; whisk the lentils if necessary to get a smooth finish.
Step 2
Add 2 more cups of water (or stock), tomatoes, ginger, carrots, fennel, cinnamon stick, and salt. Continue simmering until the tomatoes have almost softened completely and the carrot slices are tender. Turn the heat off and add the green onion, chard, and cabbage leaves — it may appear to be a lot at first, but they will wilt and reduce.
Step 3
In a small frying pan over high heat, warm the olive oil and pop the cumin seeds. Immediately slide in the garlic and whole red chiles and turn the heat off. Stir this oil into the soup, pouring hot soup into the frying pan to get all the oil, if needed.
Step 4
Garnish with thinly sliced radishes, fennel fronds, herbs, and lemon juice.
1/2 cup yellow moong dal lentils
1 teaspoon ground turmeric
2 cups ripe tomatoes, diced into 1/2-inch pieces
2 tablespoons ginger purée
1 large carrot, peeled and cut into thin wheels
1 head of fennel, minced (save fronds for garnish)
1 1/2 teaspoons sea salt
1 large cinnamon stick
1/2 bunch rainbow chard leaves and stems, thinly sliced
2 cups purple cabbage, thinly sliced
4 to 5 stalks of green onions, white and green parts thinly sliced
2 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon minced garlic
5 to 6 dried whole red chiles
Sliced radishes for garnish
Chopped fennel fronds for garnish
Handful of herbs for garnish
Juice of a lime or lemon
Notes & Variations
Tags:
60 Min
DF
GF
NF
V
Stock Your Pantry
Essential Masala Dabba
$235
Tags:
60 Min
DF
GF
NF
V
Stock Your Pantry
Essential Masala Dabba
$235
Essential Masala Dabba
$235
We love spicy.
Here are some other recipes that feature whole red chiles!
CAN YOU HANDLE IT?
