betty's dhal and winter vegetable soup
A flavoursome thick Indian lentil soup, loaded with winter veggies. Serve with crusty bread or naan. This is even better the next day!
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For betty's dhal and winter vegetable soup
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1onion, chopped fine
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2zucchini, chopped
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2 cchopped carrots, sweet potato, pumpkin, or a combination
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1 Tbspcurry powder of choice (I use mild)
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1 tspgaram marsala
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1 tspgrated ginger
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1 tspminced garlic
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1/2 cwater
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1 canchopped tomatoes
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1 Tbspbrown sugar
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1/2 tspsalt
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1 cancoconut milk, unsweetened plus 2 cans water
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1 1/2 cred lentils, soaked for 10 minutes and rinsed
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1 bunchcilantro/coriander, washed and chopped
How To Make betty's dhal and winter vegetable soup
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1Heat a little oil in a medium/large pot over medium high heat. Fry the onions, zucchini, and carrots over medium high heat for about 7 - 10 minutes until well wilted and the onions are translucent.
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2Add the curry powder, garam marsala, ginger, and garlic. Stir quickly to release the aromas and then quickly add 1/2 cup of water. Don't allow to burn as your soup will be bitter.
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3Add in everything else except the coriander/cilantro and cook over a low heat for 30 minutes until the lentils are soft and no longer firm. Remove from heat and add well washed and chopped coriander/cilantro. Serve.
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Categories & Tags for Betty's Dhal and Winter Vegetable Soup:
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