Indian Dal Soup

Ingredients for 4 servings:

• 200 g lentils, red
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, fresh
• 2 tomatoes
• 2 tbsp ghee
• 1 tsp cumin
• 1 tsp mustard seeds, black
• 1 tsp turmeric
• 1 tsp garam masala
• ½ liter vegetable broth
• 400 ml coconut milk
• ½ bunch coriander leaves
• 1 pinch of salt
• some lemon zest

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

healthy and oriental

Place the lentils in a sieve, rinse thoroughly, and drain. Peel and finely chop the onion, garlic, and ginger. Remove the stems from the tomatoes, blanch them, skin them, deseed them, and finely chop them. Heat the ghee in a pan and sauté the onion for 2 minutes until lightly browned. Add the garlic, ginger, cumin, mustard seeds, turmeric, and garam masala and fry for 1 minute, stirring. Add the lentils and tomatoes and pour in the stock and coconut milk. Simmer over low heat for about 30 minutes, until the lentils have broken down and the soup is nice and thick. Season the soup with salt and lemon zest. Wash the coriander and shake dry, then roughly chop the leaves. Serve the soup sprinkled with coriander.