Ever make a recipe and then forget about it? That's what happened to me with this soup. I made this a looong time ago, thought it was one of the most delicious things I ever made, and then POOF erased it from my memory. I'm not sure why but I am sure glad that this soup is back in my life. Even though I can hardly contain my excitement for winter coming to an end - I am going to miss these hearty soups, so let's have one last hurrah! One thing you'll notice is that I made this stew without oil. Now, you can certainly use oil or butter, but if you're trying to cut back, check out my tip below for sautéing onions without oil.
Red Lentil Dahl Stew
- 1 yellow onion, finely chopped
- 5 cloves garlic, finely chopped (or substitute with a Soup Starter)
- 2 tablespoons ginger, grated
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 2 cups red lentils
- 4 cups vegetable or chicken broth
- 1, 28 ounce can whole plum tomatoes, roughly chopped
- 1-2 jalapeño, seeded and chopped
In a large pot over medium-high heat, add onions and stir continuously. With a higher heat, the onions will contract, and release a lot of water, which will prevent them from sticking. If they start to stick, add a small amount of vegetable broth (only about 1 tsp at a time). Add the garlic, ginger, cumin, coriander, turmeric, salt, and jalapeño, and sauté, continuing to add small amounts of vegetable broth if necessary.
Add the lentils, broth, and tomatoes. Cook 30-45 minutes until all of the liquid is absorbed. Salt and pepper to taste and enjoy!