Hearty Dal Soup
This is a variation of the Festive Dal Soup. This creative addition was suggested by Tiffany Hobson, executive assistant to the McDougall's, who thought the soup would be a bit more filling by adding some potatoes and chard. This is now my favorite version of this soup.
Serves: 4
Prep Time: 10 min
Cook Time: 60 min
Ingredients
3 1/4 Cups
Water
1
Onion, chopped
2 Cloves
Garlic, crushed
1 1/2 Tsp
Grated fresh ginger
1 Tsp
Smoked paprika
1/4 Tsp
Cumin
Freshly ground pepper
1 Cup
Red lentils
15 Ounce Can
Garbanzos, drained and rinsed
14.5 Ounce Can
Diced tomatoes
2 Cups
Yukon Gold potatoes, chunked
1 Tbsp
Lemon juice
1-2 Tsp
Chili paste (Sambal Oelek)
2 Cups
Fresh chard (or spinach), chopped
Directions
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 3-4 minutes, until softened. Add the ginger, paprika, cumin and several twists of freshly ground pepper. Mix in well, then add the remaining water, the lentils, garbanzos, tomatoes and potatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes, until lentils are tender. Add lemon juice, chili paste (start with 1 teaspoon and add more to taste) and chard. Cook for an additional 5-7 minutes, until chard is tender. Season with a bit of sea salt, if desired.
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