DAHL SOUP (NEPAL-STYLE CREAMY LENTIL SOUP)

Dahl Soup (Nepal-Style Creamy Lentil Soup) image

Provided by Vickie Parks

Time 45m

Number Of Ingredients 17

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1 Tbsp sesame oil
1 cup chopped onion
2 clove garlic, finely chopped
2 cups vegetable broth
1 (15-oz) can(s) diced tomatoes (undrained)
1 (13-oz) can(s) light coconut milk
1 cup lentils (red or yellow work equally well)
2 tsp finely chopped ginger (or 1 1/2 tsp ground ginger)
1 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
1/4 tsp cardamom
1/4 tsp ground cinnamon
1 pinch cayenne pepper
1 medium lemon, juiced
1 cup fresh cilantro, chopped (amount is approximate)

Steps:

1. Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and sauté for about 6 minutes, stirring frequently, or until the onions are soft and starting to caramelize.
2. Add all remaining ingredients (except lemon and cilantro). Let the mixture almost reach a boil. Reduce heat, cover pot, and let simmer 20 to 30 minutes or until lentils are tender.
3. Remove pot from heat, and stir in 3/4 cup of the cilantro. Squeeze lemon halves into the pot, and stir. Ladle into serving bowls, and garnish each serving with remaining cilantro, and serve immediately.