Name: Carrot Dahl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tablespoons olive oil; 1 red onion, chopped; 3 garlic cloves; 4 medium carrots; 2 cups red lentils; 400 gm tin tomatoes; 4 cups vegetable stock; Salt and pepper to taste; Spices:; 1 teaspoon cumin; 1 teaspoon turmeric; 2 teaspoon coriander; ½ teaspoon paprika; ¼ teaspoon cinnamon; Optional Garnish:; Fresh coriander/parsley; Lemon wedges; Crushed red pepper

Carrot Dahl

11 Jun 2019

by RickRock

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

If you're not familiar with Indian culinary terms, this Carrot Dahl recipe is a really thick soup but, as you'd expect, it's got a lovely spicy warmth and is wonderfully satisfying!
Here I've used the pressure cooker because not only is it rather quicker but I find it seems to intensify the flavour. If you don't want to use one, just simmer in a heavy-bottomed pan for about 30 minutes adding more water if necessary to stop it catching.
You can accompany it with any bread, but warm rotis are particularly good.

Ingredients

2 Tablespoons olive oil
1 red onion, chopped
3 garlic cloves
4 medium carrots
2 cups red lentils
400 gm tin tomatoes
4 cups vegetable stock
Salt and pepper to taste
Spices:
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
½ teaspoon paprika
¼ teaspoon cinnamon
Optional Garnish:
Fresh coriander/parsley
Lemon wedges
Crushed red pepper

Instructions

Peel & chop the onions, garlic and carrots.
Heat the oil over a medium heat and sauté the onions & garlic until softened - about 2 minutes - then stir in the spices and cook for another 5 minutes.
Add the carrots and cook for another 10 minutes, stirring occasionally, until softened.
In the meantime, wash the lentils until the water is clear, then add to the pan together with the tomatoes and stock. Season to taste.
Bring to the boil, put on the lid, cook under pressure for 7 or 8 minutes then allow to cool.
Serve in bowls with the garnish - squeezing in the lemon juice.