Creamy Dahl Soup

Creamy Dahl Soup
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1/2 cup
    (125 mL)

    10 % cream

  • 1 Tbsp.
    (15 mL)

    salted butter

  • 1

    garlic clove, chopped

  • 1

    onion, chopped

  • 1 Tbsp.
    (15 mL)

    fresh ginger chopped

  • 3/4 cup
    (180 mL)

    dry red lentils

  • 1/2 tsp.
    (2 mL)

    ground cumin

  • 1/2 tsp.
    (2 mL)

    ground coriander seeds

  • 1/2 tsp.
    (2 mL)

    ground turmeric

  • 1/4 tsp.
    (1 ml)

    ground cinnamon

  • ground hot peppers to taste

  • 4 cups
    (1 L)

    vegetable stock

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • salt and freshly cracked pepper to taste

Preparation

In a saucepan, melt the butter and sauté the garlic, onion and ginger for 2 minutes.

Add the lentils and spices. Combine well.

Pour the stock into the saucepan and bring to a boil.

Cover and simmer for 15 minutes.

Dilute the tomato paste in the cream and pour into the soup.

Cook 5 minutes more without boiling.

Add the parsley and season to taste.

Serve with good country bread.

Source: metsdelacreme