Betsy’s No Garlic Dal For Your Da’ling Soup

By Betsy Vail 06/13/15

Ingredients:

• 3 c water
• ¾ c red or yellow lentils, checked for stones
• ¼ c onion, diced or minced
• 2 tsp olive oil
• 1½ tsp ground cumin
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp curry powder (Some curry powder blends contain garlic, so check yours to be sure it's safe.)
• ½ tsp turmeric powder
• ½ tsp fresh lemon juice
• ¼ tsp cumin seed
• cilantro leaves, for garnish

Directions:

1. Add the lentils, water, salt, and turmeric to a sauce pan. Stir and bring to a boil. Once boiling, reduce heat, cover, and simmer for 30 minutes.
2. While the lentils are cooking, add the olive oil to a small skillet and fry the onions, cumin seed, and curry powder until the onions are translucent. 
3. Once the lentils are done simmering and onions are translucent, add the seasoned onions to the lentils and stir. Remove the sauce pan from heat. 
4. Allow the soup to cool slightly, then add the contents to a blender and purée until creamy. I used my Ninja blender and it worked well. You can also use an immersion blender to blend the soup to your desired consistency. 
5. Add the ground cumin, onion powder, and lemon juice. Stir, cover, and simmer an additional 50 minutes. 
6. Garnish and serve hot. 

Kripyā bhojan kā ānnaṅd lijīyai (Please enjoy your meal)!

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