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Indian Dahl Soup
This recipe is easy , yummy, full of protein and vegetables. The kids won't even know it!
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Ingredients
- 1 cup mung dahl (the yellow lentils)
- 1 cup lentils (the orange ones)
- 8 cups water or vegetable stock (skip the cubes)
- 2 cubes vegetable bouillon
- 3 cups vegetables of choice (zucchini or other squash, carrots, spinach, chard, broccoli, cauliflower)
- 3 tbsp butter
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp mustard seeds
- 1 tsp salt and pepper to taste
Instructions
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Start the slow cooker or crock pot with the water (or stock, but skip the bouillon cubes), bouillon cubes, all lentils and vegetables, except leafy veggies like chard or spinach. Start the cooker on low and let it cook for 6-8 hours. After 6-8 hours add the leafy greens.
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In a small frying pan, melt the butter. Add all the spices and mix. Then stir in a ladle full of soup into the spice mixture. Mix well and add to the rest of the soup in the slow cooker or crock pot. For the kids I blended the soup, but you don't have to. Serve with Basmati rice, yogurt and raisins.
