Indian · Dinner
Split Lentil Soup with Fried Garlic
Creamy split lentil soup built from toor dal, red lentils and chana dal, enriched with paneer cubes and simmered with turmeric and ginger. Finished with a ghee tempering of fried garlic, cumin seed and dried chili, then brightened with fresh cilantro and lemon juice.
$3
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
513Calories
50.1gProtein
16.8gFat
58.8gCarbs
6.4gSugar
14.6gFiber
564mgSodium
64mgChol
8.1gSat Fat
1125mgPotassium
282mgCalcium
6.8mgIron
0.2mcgVitamin B12
13mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
protein-rich
low-cholesterol
high-fiber
high-protein
Instructions
1
Prep
Rinse the cooked toor dal, red lentils and chana dal together in a sieve under cold water, then set aside with the paneer cubes.
2
Sweat
Heat the ghee in a small saucepan over medium heat, add the onion and cook 4 minutes, stirring, until soft and translucent.
3
Simmer
Add the tomato, turmeric, ginger and rinsed dal mixture to the saucepan with vegetable stock; simmer 12 minutes over medium heat until creamy.
4
Fry
Heat remaining ghee over medium-high heat, add sliced garlic, cumin seed and dried chilies, fry 90 seconds swirling until garlic turns deep golden brown.
5
Plate
Pour the fried tempering into the dal, stir once to combine, ladle into a bowl, scatter cilantro over top and squeeze lemon juice across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g toor dal, cooked
- 3 1/2 oz100g red lentils, cooked
- 3 1/2 oz100g chana dal, cooked
- 5 oz140g paneer
- 2 tbsp2 tbsp ghee
- 8 cloves8 cloves garlic
- 1 tsp1 tsp cumin seed
- 1/2 tsp1/2 tsp turmeric, ground
- 2 tsp2 tsp ginger, fresh
- 44 dried chilies, whole
- 11 onion
- 11 tomato
- 2 tsp2 tsp lemon juice
- 4 tbsp4 tbsp cilantro
- 1 cup240ml vegetable stock
- salt, to taste
