Indian Dal Soup

Ingredients for 4 servings:

• 3 garlic cloves
• 1 m.-sized onion(s)
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp, streaky curry paste, red
• 2 tsp cumin
• 2 tsp lime juice
• 400 ml coconut milk
• 800 g tomatoes, chopped, from the can
• 175 g lentils, red
• 25 g ghee or clarified butter
• 1 small zucchini, optional
• 1 small eggplant(s), optional
• some sea salt, optional
• 1 handful of coriander leaves, fresh
• e.g. naan bread(s) or sticky white bread
• possibly oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

simply

Optionally, dice the zucchini and slice the eggplant, sprinkle both with sea salt, and set aside. Finely chop the garlic cloves and onion. Melt the fat in a large pot. Add the red curry paste and fry briefly, then add the garlic and onions and sauté. Add the turmeric, garam masala, and cumin and sauté for a further 30 seconds. Stir in the tomatoes, lentils, lime juice, and coconut milk. Bring to a boil, then simmer over low heat for 30-40 minutes, until the lentils are tender. Season to taste. At the end of the cooking time, fry the zucchini and eggplant in a hot pan with a little oil and allow to take on a toasty aroma. Chop the cilantro. Garnish the soup with a few spoonfuls each of the zucchini, an eggplant slice, and the cilantro. Serve with warm naan bread or baguettes. Mango lassi goes very well with this soup.