Dhal Soup

Dhal Soup

Ganesha in Stuttgart makes a very simple and nice Dhal Soup which got me into making my own ever since. The Babies do not eat Dhal (actually, what do those kids eat?), but they love the soup. Lentils are good for health so I try to incorporate them into my cuisine as much as I can nowadays. And I am currently still trying to finish my packet of mixed organic beans and lentils that include green and red spilt lentils, barley and a few types of beans.

Dhal Soup :

1 cup spilt Lentils (soaked for at least 30 minutes and then drained)

1-2 Garlic cloves (minced)

1 slice Ginger (minced)

3-4 whole Cloves

1 Green chilli (sliced)

2 Tsp Curry powder (or just 1 Tsp ground Turmeric)

1 Bay leaf

700ml Chicken or Vegetable stock

A pinch of Asafoetida (optional)

3-4 Cherry Tomatoes (halved or quartered)

Juice of 1 Lemon

Salt and Pepper to taste

Fresh Coriander leaves (for garnishing)

Heat up a little oil in a pot and fry the garlic, ginger, cloves, chilli and curry powder till fragrant (but not browned).

Stir in the drained spilt lentils. Mix well.

Add in the cherry tomatoes and squash them a little with the spatula.

Add the bay leaf and asafoetida and pour in the warm/hot stock.

Simmer for at least 30 minutes, then add in the salt and pepper to taste and the lemon juice.

Cover and simmer for another 10 minutes, garnish with coriander leaves and serve hot with some croutons if desired.

I am Cantonese so I have a thing for soups. Not that I have the chance to work on Chinese soups, so I'm trying to make up for it by making other soups. Plus I'm really cold, it gives me a craving for anything hot and liquid.