Dhal and Carrot Soup with Lentil Dhal
Lentils...what's the best way to make a tasty recipe from this store cupboard staple? In this masterclass James makes dhal which is also used to add flavour to a simple carrot soup!
Ingredients
- 80g butter
- 1 onion, diced
- 5-cm piece fresh ginger, chopped
- 3 garlic cloves, chopped
- 2 teaspoons black mustard seeds
- 1½ teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 250g red lentils, soaked overnight in cold water and drained
- Coriander, roughly chopped
- 750ml water
- Mint and coriander leaves picked and roughly chopped
For the soup:
- 4 large carrots diced
- 400ml milk
Method
For the dhal. Melt half the butter in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the red lentils and 750ml water and reduce the heat to a simmer.
Cook the lentils for 30 minutes until tender. You may have to add a little more water, depending on how large your pan is.
To make into soup, cook the carrots in milk until just soft, stir through the dhal.
Ingredients
- 80g butter
- 1 onion, diced
- 5-cm piece fresh ginger, chopped
- 3 garlic cloves, chopped
- 2 teaspoons black mustard seeds
- 1½ teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 250g red lentils, soaked overnight in cold water and drained
- Coriander, roughly chopped
- 750ml water
- Mint and coriander leaves picked and roughly chopped
For the soup:
- 4 large carrots diced
- 400ml milk
Method
For the dhal. Melt half the butter in a large saucepan over a medium to high heat. Add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
Stir in the ginger and garlic and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1-2 minutes, then add the red lentils and 750ml water and reduce the heat to a simmer.
Cook the lentils for 30 minutes until tender. You may have to add a little more water, depending on how large your pan is.
To make into soup, cook the carrots in milk until just soft, stir through the dhal.
