Chunky Red Dal Soup
Adapted from Cooking Light
1 1/2 tsp olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 1/2 tsp minced peeled fresh ginger
3/4 tsp Spanish smoked paprika
1/2 tsp salt
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
3 cups water
1 cup dried red lentils, rinsed and drained
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 Tbsp fresh lemon juice
1 tsp harissa or chile paste
Chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired.
No comments:
Post a Comment