We love this soup recipe! It's low on cost but big on flavour. Cumin, tumeric and garam masala are just some of the fragrant spices in this east-to-make dish.
Try this recipe this week, you won't be disappointed.
1/2 cup red lentil dal
1 cup water
1 cup broth of your choice
1/2 tsp cumin seed
1/4 tsp cayenne pepper
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp salt
2 tsp oil, ghee, or butter
1 tsp grated ginger root
1/4 cup finely diced red onion
1/3 cup diced tomato
1/4 cup finely chopped cilantro
1/2 cup finely chopped broccoli or spinach
1 T fresh lemon juice
Measure the red lentils into a medium size saucepan.
Rinse and drain the lentils a couple of times to wash off excess dust and dirt.
Add water and broth to your pot and place it on medium-high heat.
Add cumin seeds, cayenne pepper, garam masala and turmeric.
Finish up with some salt and a pat of butter
Once your soup is boiling add diced onion, tomato and fresh grated ginger root to the mix.
Let the soup boil for a couple of minutes, then cover the pot and lower the heat so things can simmer and thicken
After ten minutes, take a peak and stir. You can add more water to thin your soup or leave it nice and thick.
Remove the pot from the heat and stir in cilantro, finely chopped broccoli and a squeeze of lemon.