The soup is very filling and hearty and is perfect to serve on cold winter days as a starter or light meal.The recipe suggested to puree the soup ,I did puree but only pulsed it a few times and left some vegetables for my little one to try on.The flavor of the vegetables and dal together was wonderful and we all loved it.This post is for first week of Feb CCChallenge .
1/2 cup split masoor dal/red lentil
3-4 garlic cloves,chopped
1/2 cup carrots,chopped
2 celery stalks,chopped
1 potato,cut in cubes
2 cups vegetable broth/water
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
salt to taste
pepper to taste
1/4 cup cilantro leaves,chopped
1/2 cup yogurt or cream
1 tablespoon olive oil
Heat oil in a pan and add garlic and onions.Saute for a minute.
Now add carrots,celery turmeric,nutmeg,cumin and salt.Stir for a minute.Now add the potatoes and vegetable broth or water.Bring to boil.
Transfer the contents of the pan in stoneware slow cooker.
Add washed red lentil and cook covered on low for about 8 hours or on high for 4 hours,or until vegetables are tender and dal is cooked.
Puree the soup in blender in batches.Pour the soup back in stoneware and add yogurt or cream.Cook covered on high for 30 minutes.
Serve hot garnished with cilantro leaves.
You may also add curry powder instead of turmeric,cumin and nutmeg.
Alternatively you may also prepare the soup in stove top .In that case cook the dal before adding to vegetables.
The original recipe didn’t use red lentils.I used the lentils after searching a lot of recipes and found at least one pulse or beans to be the base of the recipe.
Serve-4 Cooking time-9 hours
Cooking from Cookbook Challenge