John Myers
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Masoor Dhal – Red Lentil Soup with Sour Cream Dip
The perfect masoor dhal – red lentil soup with sour cream dip recipe with a picture and simple step-by-step instructions.
Sour cream dip
- 1 White onion, large
- 1 Onion red, small
- 1 Large potato, floury cooking
- 400 gr Tomato, finely chopped – 1 can
- 2 tbsp Orange olive oil
- 25 g Butter
- 1 liter Vegetable broth
- 10 Discs Fresh ginger
- 2 teaspoon Sugar brown raw sugar
- 1 tbsp Flour, heaped
- 1 Cup Warm water
- 1 tsp Ground cumin
- 1 tsp Crushed red pepper – Mexican pepper mix
- 1 tsp Sweet paprika
- 1 tbsp Raspberry vinegar
- 1 cups Sour cream 200gr
- 1 cups Yogurt 150gr
- 1 teaspoon Ground turmeric spice
- 2 pinch Garlic powder
- 2 pinch Salt marine,
- 1 pinch Black pepper from the mill
- 1 tbsp Olive oil
- 2 Spring onions, sticks
garnish
- 1 Flatbread
Making the soup
- Peel and dice the onions and potatoes. Peel the ginger and cut into wafer-thin slices.
- Heat the oil in a large saucepan. Sauté the onions, ginger, potatoes and lentils in it. Add the butter.
- Deglaze the whole thing with the vegetable stock. Pour the flour into the cup, stir in with warm water and add. Over low heat – simmer for 20 minutes.
- Finally stir the soup with the hand blender until smooth. Season to taste with salt, pepper and sugar, stir and let steep.
The dip
- Chop the spring onions, fold in the sour cream, yoghurt and olive oil and season with the spices.
Serve
- Arrange the soup in the soup plates, add a dollop of dip and enjoy with a piece of flatbread. Enjoy your meal!
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