Red Lentil Dahl Soup with Potatoes and Carrots

4 cups Vegetable Broth

4 cups Red Lentils  * Soaked for 1 hour

1/2 Onion

6 Cloves Garlic Minced

4 Carrots

1/2 bag of Fingerling Gold Potatoes quartered

2 tbs. Cumin seeds toasted and ground in mortar

2 tbs. Tumeric Powder

1 Cinnamon Stick

1 small chunk of ginger, minced

Always organic everything!

Put the veggie stock in a Stock Pot bring to a boil, Add the rinsed soaked Lentils, spices, and cook for 10 minutes on low to medium simmer, add the onions, potatoes, cook for 10 minutes on low simmer,  add the carrots, garlic and add water if necessary as needed.  Simmer on low approximately 20 minutes.

Top with Garnish of sliced tomatoes, Marash Peppers, Cilantro and Marigold.  Serve with side of Basmati Rice, Chapati, chutneys.  And a side of greens, kale, broccoli or big salad.

It was a foggy and cold day in Mill Valley, could not think of anything better than soup, and had this on my mind for a while.  The fresh carrots and potatoes from the Farmer’s Market, make it even more delicious!  Went to the local Indian restaurant and got Fresh Chapati breads and their hot chutney.  Amazing soup for any time of the year.  Enjoy!   IMG_3503

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