Chad's Red Lentil Dahl
Prep: 10 minutes Cook: 35 minutes
By Chad Sarno
- 1 1/2 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 small white onion, diced
- 1 red Serrano or cayenne pepper, depending on how much heat you can take (optional)
- 2 cups red lentils
- 4 cups vegetable broth or water
- 1 cup almond milk
- 1 1/2 tbsp ginger, minced, or zested with microplane zester
- 1/2 tsp black pepper, or to taste
- 2 tbsp lemon zest (about 1 lemon, using microplane zester)
- 2 lemons, juiced
- 1/2 bunch cilantro chopped (save some leaves for garnish)
- 3 tbsp garlic and shallot buttah optional
Put a large soup pot on medium heat and toast the cumin and coriander seeds in dry pot for 2 minutes until you get the spice aromas (this process releases all the flavor of the spices). Add the red chili pepper and onions, stirring consistently until the onions are golden and translucent. Once onions begin to stick and brown, add 3 tablespoons of vegetable stock to caramelize.
Add the remaining ingredients except the lemon zest, lemon juice and cilantro. And optional garlic and shallot buttah (recipe in Dips & Spreads).
Put on low heat, and cover. Allow to cook for about 20-25 minutes, until the lentils have "melted". Stir occasionally. You may need to add more water to get the desired thickness of the soup you wish.
When soup is done, remove from heat and add the lemon zest, lemon juice and chopped cilantro, and optional buttah, if desired.