Red Lentil Indian Dal Soup

I love thick and hearty soups in cold weather, and lentil soups usually fill the bill.  There are many different kinds of lentils ranging from the French lentilles du puy to the Indian red lentils.  Many hold their shape after cooking, but the red lentils that I am using in this recipe fall apart into a delicious array of flavor.  The red lentil also changes its color to a yellowish hue. Although the color changes, the mellow taste remains.

Dal is the generic name for all beans, dried peas, and legumes in India.  The following dal soup is made with small reddish lentils that become a thick, creamy and smooth soup after cooking.  Top it with some fresh chopped cilantro and voila! -- a delicious beginning to any meal.

Red Dal Soup

1 TBS olive oil
2 small red onions, chopped
3 cloves garlic, minced
1 TBS fresh ginger, minced
1 tsp cumin
1tsp coriander
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cinnamon
1 cup red lentils, rinsed
sea salt to taste
5 cups water
1/2 cup fresh cilantro, chopped

Heat the oil in a large pot and add the onions.  Cook for about 4-5 minutes.  Add the garlic, ginger, cumin, coriander, turmeric, pepper, and cinnamon.  Cook for about 1 minute.  Stir in the lentils.  Add the water and bring it to a boil.  Reduce the heat to low and simmer for about 1 hour.  Stir in the chopped cilantro and serve. 

Happy, healthy eating!