Dal are split yellow or pink lentils. These inexpensive and nutritious legumes cook quickly and are a great way to incorporate pulses into your diet. While this soup comes together in a short 20 minutes, it's long on flavor and satisfaction. Make a pot and pack it in mason jars for lunches throughout the week.
Makes 12 one-cup servings
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped carrot
2 Tbl Garlic Extra Virgin Olive Oil
2 tsp Garlic Curry Powder
2 cups dried dal (split red lentils)
1 can fire roasted diced tomatoes
4 cups chicken or vegetable stock
salt and cayenne to taste
Chopped cilantro and scallions for garnish
Heat a stock pot over medium-low heat, add in the onion, celery, carrot, Garlic Extra Virgin Olive Oil and Garlic Curry Powder. Place the lid on top and sweat the vegetables (cook without browning) until the onion and celery are translucent--about 8 minutes. Add in the dal, tomatoes and vegetable stock. Bring to a boil and reduce to a simmer. Cook for 7-9 minutes or until the lentils are the desired tenderness. Taste and adjust with salt and cayenne. Serve with a garnish of cilantro and scallions.