Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Spicy Lentil Dahl
Spicy Lentil Dahl
Ingredients:
1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over (I Like TJ’s)
1 t. cumin
1 t. coriander
1 t. turmeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste
About the Recipe
Trevor’s Notes:
I run 75% of the soup in a blender for 60 seconds.
I use vegetable broth, rather than water.
I add a ¼ cup of red wine to the mix.
I find that after the soup sits in the fridge, it’s a little thicker than I like so I add water & Worcestershire sauce to thin it out to where I like the consistency.
Nutritional Info
Getting it done:
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Ingredients:
1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over (I Like TJ’s)
1 t. cumin
1 t. coriander
1 t. turmeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste
Getting it done:
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
About the Recipe
Trevor’s Notes:
I run 75% of the soup in a blender for 60 seconds.
I use vegetable broth, rather than water.
I add a ¼ cup of red wine to the mix.
I find that after the soup sits in the fridge, it’s a little thicker than I like so I add water & Worcestershire sauce to thin it out to where I like the consistency.
Nutritional Info
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