In India and other regions lentils and lentil soups are known under the name 'dāl'. They are often eaten with rice or bread dishes. This lentil soup can however also be served on itself.
The ingredients are fit for two to four portions.
- 1 Cup (approximately 100 gram) mung lentils.
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¾ Litre water (approximately).
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¼ Pumpkin.
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1 Carrot.
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3 Spoons fresh, cut basil.
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¼ Teaspoon bay leaf powder.
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½ Teaspoon fennel seed powder.
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¼ Teaspoon nutmeg powder.
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¼ Teaspoon black pepper powder.
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2 Spoons roasted cashew nuts.
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1 Spoon ghī or sesame oil.
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¾ Teaspoon salt.
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Was and cut the vegetables.
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Wash the mung lentils.
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Add the water to the lentils and bring it to a boil.
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Scoop off the foam when it appears.
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Let the lentils in the water simmer on low heat until they start to become soft a little.
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Heat the ghī or oil.
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Add the bay leaf and fennel and bake a few moments.
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Add the vegetables and bake a few moments.
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Add the spiced vegetables to the soup, together with the nutmeg, black pepper and roasted cashews.
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Simmer further until the vegetables are done and the lentils are fully soft.
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Put the heat low, add the basil and blender the whole.
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Add the salt and stir.