Amrita Hazra, a researcher who is at UC Berkley launching her own Millet Underground, offers this recipe for an Indian lentil soup. She says,”I make this at least twice a week, because it is so simple!”
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| Servings | 4Servings |
| Prep Time | 20 Minutes |
| Cook Time | 25 Minutes |
Ingredients
- 1 Cup Timeless Red Lentils (or Petite Crimson Lentils)
- 3 Cups Water
- 3 Medium Cloves Garlic, chopped
- 2 Whole Thai/Indian green chilies
- Salt to taste
- Juice of 1/4 medium lemon
- 1 Teaspoon Fresh coriander, finely chopped
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Ingredients
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Instructions
- Wash the lentils - scrub well and rinse with water twice.
- Put lentils into a pot or large microwave-safe glass bowl. Add water and let sit for 15 to 20 minutes.
- Chop each garlic clove into 7 or 8 pieces, add them to the lentils and water.
- Slit the green chilies, add them to the lentils.
- Add salt to taste (about 1/2 teaspoon).
- Bring to a boil and cook for 25 minutes (less if you are using Petite Crimson Lentils) or microwave at the highest power for 16 minutes.
- Allow to cool for 4-5 minutes. If the lentils have become too thick, add a hot water to adjust the consistency.
- To serve as a soup: serve in bowls and garnish with finely chopped fresh coriander and a squeeze of fresh lemon.
- To serve as a dal, ladle over hot white rice or savory millet.
