Tasty Indian lentil soup. Adapted from the Parsi Dahl recipe posted on www.indianfoodforever.com .

Ingredients

1/2	cup red lentils (dry)
1/2	cup split peas, yellow (dry)
1/2	cup green lentils (dry)
4	cups water
3	grams garlic, crushed
1	pinch salt
1	tbsp coriander seeds, crushed (fresh is tastes better. Use less if using packaged/ground coriander.)
1	tsp cumin, ground

Directions

1. Washed and clean the lentils. Soak them overnight.
   
   
2. Bring lentils to a boil. Then, reduce heat to simmer in pot until tender.
   
   
3. Add remaining ingredients. Simmer additional 20 minutes.
   
   
4. Place everything into food processor and puree.
   
   
5. Serve immediately. Good with naan, tortillas, sanwiches, salads and chips.
   
   

Categories

Beans, Appetizers, First Course, Side Dish, Soup, Indian, Easter, Advance, Boil, Puree, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Low in sodium Very high in dietary fiber High in iron High in manganese High in phosphorus High in thiamin