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Carrot Dahl

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel & chop the onions, garlic and carrots.
  2. 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.
  3. Add the carrots and cook for another 10 minutes, stirring occasionally, until softened.
  4. 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.
  5. Bring to the boil, put on the lid, cook under pressure for 7 or 8 minutes then allow to cool.
  6. Serve in bowls with the garnish - squeezing in the lemon juice.