Dahl Soup
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Ingredients
- ¾ cup of red lentils
- 1 medium onion
- 4 cups of vegetable stock
- 240g of tinned tomato
- 2 cloves of garlic, peeled, crushed and minced
- 2 teaspoons of grated ginger
- 2 teaspoons of turmeric
- 2 teaspoons of cumin seeds
- 2 teaspoons of garam masala / curry powder
- ½ cup of coconut milk
- Juice of half a lemon
- Fenugreek leaves, coriander (cilantro) or rocket (arugula) to garnish (optional)
For the flatbread
- 225g of plain flour, extra for dusting
- 2 tablespoons of olive oil
- 125ml of warm water
- 2 garlic cloves, peeled and finely chopped
- ¼ cup of chopped parsley
- ¼ cup of chopped coriander (cilantro)
- ¼ teaspoon paprika (garnish/optional)
Method
- Heat a dash of oil in a deep pan on a high heat and add the ginger, onion and the cumin seeds and sauté quickly making sure it doesn’t burn.
- Add the lentils and fry for 2 to 3 minutes.
- Stir in the turmeric, garlic and garam masala and pour in the vegetable stock, tomato and coconut milk.
- Put a lid on the pan and turn the heat down to medium and simmer for 25 minutes.
- Stir in the lemon juice and scatter with fenugreek leaves, coriander (cilantro) or rocket leaves (arugula).
For the flatbread
- Mix the flour, water and oil in a bowl with a good pinch of salt. Bring everything together with your hands to form
- a soft dough.
- Sprinkle some flour on a working surface and knead the dough for 5 minutes. Flatten out the dough and pour the
- garlic, parsley and coriander on top. Roll the dough back in to a ball to fully incorporate the herbs.
- Divide the dough into equal parts and roll each one out very thinly on a floured surface.
- Heat a large frying pan until very hot. Brush on a very small amount of oil and add one flatbread dough and fry for
- about 2 minutes until puffed and golden. Turn over and fry the other side and set aside. Repeat this step until
- you’ve cooked all your flatbread.
Enjoy!