Daal (Indian Red Lentil Soup)

i'm always experimenting with indian food. now that fall is hear, i wanted to try my hand at daal, a very popular indian soup. lentils are an excellent source of protein, so a big bowl of this soup can certainly serve as a hearty lunch or a dinner with some warmed indian naan.

Saute over medium heat for five minutes:

2 minced cloves of garlic

1 chopped onion

2 tablespoons of butter or olive oil

Add:

1/2 teaspoon of red chili flakes

1 teaspoon of cumin

1 teaspoon of garam masala*

1/2 teaspoon of turmeric

1/2 teaspoon of salt

Saute another minute or so to incorporate flavors. Then add:

1 14 oz can of light coconut milk

2 12 oz cans of petit diced tomatoes, drained

1 28 can of vegetable broth
1 teaspoon of lime juice

1 cup of red lentils**

1/4 cup of fresh cilantro chopped

Cook for 30-45 minutes until lentils are tender.

Serve garnished with fresh cilantro or basil and with naan***.

Enjoy! This will keep for about a week and freezes well. Makes 4-6 servings.

* garam masala is a mixture of spices. this can be found in most nicer grocery or ethnic food stores.

** red lentils are a bit harder to find than the mainstay green lentils. my local harris teeter carries them from a brand "arrowhead."

*** trader joe's carries an excellent freezer pack of naan which heats up in the oven in about 4 minutes.