Adapted from The Healthiest Meals on Earth by Jonny Bowden
This is fairly simple and quick soup with a lot of flavor from all the spices. It’s also great for leftovers, since the spices have even more time to meld.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Serving Size: 6
2 tablespoons extra virgin olive oil
1 red onion, finely chopped
4 tablespoons fresh ginger, peeled and grated
5 cloves garlic, peeled and minced
3 cups vegetable broth, or water
1 cup dried red lentils, rinsed and drained
1 teaspoon ground turmeric
2 teaspoons ghee (clarified butter)
1 teaspoon cumin seeds
½ teaspoon cayenne pepper
¾ cup fresh cilantro, chopped
3 tomatoes, seeded and diced
Sea salt to taste
Heat 2 tablespoons extra virgin olive oil in a 4 quart sized saucepan over medium heat. When the oil is hot add in the chopped red onion and sauté until soft and translucent, about 5 minutes. When the onion is soft add the 4 tablespoons of fresh grated ginger and half of the minced garlic. Sauté for another 2 minutes, stirring occasionally.
Add in the 3 cups of vegetable broth or water, 1 cup dried red lentils, and 1 teaspoon ground turmeric. Stir to combine everything. Turn the heat to high and bring to a boil. Once the mixture reaches a boil, reduce the heat so the lentils simmer. Simmer for about 15 minutes, stirring occasionally.
Add the 2 teaspoons ghee to a skillet over medium heat until melted. Add the 1 teaspoon cumin seeds and ½ teaspoon cayenne pepper to the ghee. Sauté the spices in the ghee for a couple minutes, stirring. Add second half of the minced garlic and sauté for another 2 minutes.
When the lentils have cooked for 15 minutes, add in the ghee/spice/garlic mixture and stir the lentils to combine.
Add the 3 diced tomatoes to the lentils. Add salt to taste. Cook for another 8 to 10 minutes, stirring occasionally.
Serve the dal in bowls garnished with fresh, chopped cilantro.