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.
Categories
- Meal Type: - Everyday - Main - One Pot - Pressure Cooker - Quick & Easy - Side - Soup
- Cuisines: - Indian
- Ingredients: - Lentils - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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