Hearty Dal Soup

Name: Hearty Dal Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
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

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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