Indian · Dinner
Split Lentil Soup with Fried Garlic
A North Indian-style dal of split red lentils simmered until creamy, finished with a tadka of ghee-fried garlic, cumin seeds and dried chili. Turmeric and onion build the base, tomato adds body, cilantro brings freshness, and lime juice brightens the finish.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
387Calories
15.8gProtein
15.9gFat
44.5gCarbs
6.1gSugar
11.4gFiber
420mgSodium
31mgChol
8.4gSat Fat
720mgPotassium
65mgCalcium
4.8mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
egg-free
high-fiber
low-calorie
low-cholesterol
spice-route
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the split red lentils in a fine sieve under cold running water until mostly clear, then drain well.
2
Simmer
Combine lentils, water, turmeric and finely chopped onion in a small saucepan; bring to a boil, then reduce to low heat and simmer uncovered 20 minutes until soft.
3
Simmer
Chop and stir the tomato into the dal, simmer over low heat 5 minutes until it softens and blends in, then season with salt.
4
Bloom
Melt ghee in a small pan over medium heat, add thinly sliced garlic, cumin seeds and torn dried chili; fry 1-2 minutes until garlic turns golden and cumin sizzles.
5
Finish
Pour the sizzling tadka over the dal and stir once to distribute the ghee and spices evenly throughout.
6
Plate
Ladle dal into a bowl, scatter chopped cilantro on top and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g split red lentils
- 2 cup480ml water
- 1/2 tsp1/2 tsp turmeric
- 11 small onion
- 22 small tomato
- 2 tbsp2 tbsp ghee
- 6 cloves6 cloves garlic
- 1 tsp1 tsp cumin seeds
- 22 dried red chili
- 4 tbsp4 tbsp cilantro
- salt, to taste
- 11 lime wedge, for serving
