Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A lost gem from yours truly :B

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/7149060/

This sensational, satisfying soup is from the kitchens of chrismukkah

******************************


A very satisfying, comforting and Indian vegetarian soup...

Dal

1 cup red lentils (or ½ red + ½ yellow)
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 piece of ginger, peeled and minced
3 medium tomatoes, diced (used one can tomato sauce, and one fresh tomato chopped in)
2 cups water, plus more as the lentils cook
cooked mashed potatoes (skipped, but dont let that stop you)
3 green serrano chilies, deviened, seeded and chopped (optional, they have a nice kick to them)

Spice mix:

1 tbsp vegetable oil
1/2 tsp black mustard seeds (used regular ground mustard)
1/2 tsp cumin seeds (used ground)
1/2 tsp (generous) turmeric powder
1/2 tsp chipotle powder (didnt add, but again, dont let that stop you)
1/2 tsp paprika (I use smoked)
1/2 sprig curry leaves (used 1 tsp curry powder)
1 tsp garam masala
dash of cayenne pepper

A large bunch of greens (skipped again, but you can add if you like)

Garnish:
Lime
Cilantro

First, chop the onions and tomatoes and compose the spice mixes. In one small bowl you will mix the mustard and cumin seeds, in the other you will have the paprika, turmeric and chipotle.

~ What I did here, actually, was grab a large saucepan and saute' the onions, garlic and spices first in the oil on high, then turned it down to more of a medium high, once the onions got transluscent.

Soak the lentils for 30 minutes. After I drain them, I add the 2 cups of water to the pot and place it on the stove over medium-high heat. Generally it takes my lentils 45 minutes to reach a soupy consistency, but this can vary depending on the desired texture.

As Aarti notes, it is CRUCIAL to not add salt while the lentils are cooking. It's tempting, I know, but don't do it. When the lentils are actually cooked, add more salt than what she calls for; one teaspoon doesn't do it, so add salt to taste, starting with the base one teaspoon.

~ Then, dumped in the can of tomato sauce and a chopped fresh tomato, plus two cups water, and let it cook down for that 45 minutes. IF it starts to get too thick (and it will, especially if you throw in those mashed potatoes) add in a cup of water (you might need two cups, depending on how thick / thin you like it) and let it keep cooking. You can always add more tomatoes, but I found that this was more than enough.

Let it bubble for a little bit more. You can add the greens right in, let them cook for about 5 to 10 minutes. Season to taste with fresh cilantro- this has to go in dead last, or youll lose the punch of the herb) lime and/or salt & pepper. And have those tasty pita chips ready or naan to go with, just yum :)

Enjoy :3

******************************

Updated tasting notes: If I were to make this again, I -definitely- need not only to add caraway seeds to this, but also *bloom* the spices in general. (Blooming = toasting the spices in ghee or purified butter)

Make no mistake however, this is a very filling soup, and the spices do warm you up on a crappy day!