Indian Lentil Soup (Dal Shorba)

Recipe Ingredients

2 cups	125g / 4.4oz	Onions (medium)
2 teaspoons	10ml	Vegetable shortening
8 cups	1896ml	Water
2 cups	474ml	Red lentils
1/4 teaspoon	1.3ml	Turmeric
3		Garlic
		Salt and pepper - to taste
		Heavy cream

Recipe Instructions

serves 8

Peel and chop onions. Saute them in the shortening until golden brown. Reserve. Pour the water into a soup kettle and add the lentils, turmeric, and garlic. Cook over very low heat, covered, for about 1 1/2 hours. Strain the soup into a bowl, pressing the lentils through the strainer. Add the onion and salt. Cook for a few minutes over a very low heat. Adjust the seasonings. thin the soup to desired consistency with heavy cream. Reheat if necessary. Serve hot.

Source:
New York Times Bread and Soup Cookbook by Yvonne Young Tarr

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.