Eat Real. Eat Good.

Golden Curried Dal

The taste of this soup depends largely on the curry powder you use. If your curry powder is heavy in turmeric them you'll want to offset that by slightly reducing the amount of turmeric you add to the recipe. It can be enjoyed alone as a soup (with a warm pita on the side), or poured over rice. Spinach, tomato, sauteed mushrooms or eggplant may be added for a complete meal in a bowl.

Ingredients

  • 4 T. canola oil
  • 2 t. curry powder
  • 1 t. cumin, ground
  • 1. t. turmeric
  • 1 1/2 c. red lentils, dry
  • 8 c. roasted vegetable stock*
  • 1 3/4 c. coconut milk
  • 2 green onions, finely sliced (garnish)
  • 1/4 c. cilantro (garnish)
  • 2 carrots (stock)
  • 3 celery stalks (stock)
  • 1 onion (stock)
  • 2 tomatoes (stock)
  • 4 cloves garlic (stock)
  • 2 c. mushrooms (stock)
  • 16 c. water (stock)
  • 1/2 c. parsley (stock)
  • 1/2 t. black peppercorns (stock)
  • 2 onions, diced
  • 1 carrot, peeled and diced
  • tomato (optional)
  • spinach (optional)
  • 4 cloves garlic, minced
  • 3 T. minced fresh ginger
  • mushrooms (optional)
  • eggplant (optional)

Preparation

  1. 1. heat oil in large pot over med. heat 2. stir in onions, carrot, garlic, and ginger. Cook until onions softened. 3. stir in curry powder, cumin, and turmeric - cook 30 seconds. 4. Add lentils, vegetable stock, and coconut milk. 5. simmer 20 mins or unti
  2. *Roasted Vegetable Stock:
  3. chop these vegetables roughly - 2 carrots 3 celery stalks 1 onion 2 tomatoes 4 cloves garlic 2 cups musrooms 16 cups water 1/2 cup parsley, roughly chopped 1/2 tsp black peppercorns
  4. 1. put carrots, celery, onion, tomato, garlic, and mushrooms on making sheet and pour 1/4 cup water over them. Drizzle with oil if desired. 2. roast at 400F for 20 mins. 3. Remove from sheet and place in large pot. Add remaining water, parsley, and pepper
  5. **This stock recipe is a great base for many of the soups on here. Don't be afraid to make a huge vat of it and then freeze it in 4-6 c. portions.