Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Creamy Dahl Soup https://www.metro.ca/userfiles/image/recipes/soupe-dalh-a-la-creme-7262.jpg PT15M PT20M PT35M
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.
4
0 0 0 0
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
Creamy Dahl Soup

Creamy Dahl Soup

Rate this recipe
0 Vote
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.