Yellow Lentil Dal SOupPrint This
- 1 cup Yellow Lentils
- 4 tbsp olive oil
- 1 tbsp garlic-ginger paste
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 4 cups vegetable stock, or water
- 1 lemon, juiced
- 2 tomatoes, chopped
- Parsley or Coriander for garnish
Rinse your lentils and set aside.
In a pot on high heat, add the olive oil and toast the cumin for one minute. Throw in your garlic ginger paste and sauté for another minute. Add turmeric and cayenne, then throw in the lentils and stir to combine. Cover in vegetable stock, about 4 cups, and bring to a boil. Then lower to medium heat and cook for 30 minutes so that the flavours combine. Let rest on the stove for an hour to cool down. Serve with a squeeze of lemon, chopped tomatoes and parsley or coriander.