Tuesday, 14 May 2013
Dal Shorba - Indian Lentil Soup
So pressing on with the brave 'No animal bits will pass these lips for 30 days' challenge (Unless the animal in question is a fish, in which case all bets are off..., and ignoring anyone who says I shouldn't be eating eggs *fingers in ears* lalala I'm not listening) today we have a lentil soup.
Should Dal be classed as a soup? It's the same as the fine line between soups and stew, but my guideline here is, if I feel like it should be classed as a soup then I'm including it in the blog. After all, this version is certainly runny enough to be a soup, although it would go quite well with some rice. I was told that it can be made either way, so before you write in, remember - I'm the boss of this blog (and I don't mean to come over all defensive, maybe it's the lack of animal flesh that's making me all aggressive...)
Also, the addition of hard boiled eggs is another random thing, which I'm sure I've seen done before but couldn't find actual proof of, but I did impulse buy an egg slicer from Ikea and have been aching to find an excuse to use it ever since (and after making this soup, pretty much everything that I've cooked has been garnished with thinly sliced boiled eggs, plus all visitors to the Soup Labs have been serenaded by a tune plucked out on the wires of said slicer)
250g Yellow Lentils
200g Green Beans
1 Piece of Ginger
4 Cloves of Garlic
Juice of 1 Lemon
1tbsp Tomato Pure
1. Finely chop the onion, crush the garlic and grate the ginger. Heat some oil in your soup pan then saute the onion until it starts to brown - about 6-7 minutes - then add the garlic and ginger and cook for another 2 minutes
2. Add the tomato puree, turmeric and cumin and a little water, then cook down until the ingredients resemble a thick paste
3. Wash the lentils and add them to the pan, as well as 1.2l of water, then season, bring to the boil and then cover the pan. Simmer for 30 minutes, until the lentils are thoroughly cooked and starting to break up.
4. Remove the pan from the heat, let cool and then blend the soup until smooth with a stick blender of food processor. Return to the pan
5. Hard boil 3 eggs
6. Cut the green beans into 1cm pieces, add to the soup and reheat. Let the beans cook through in the soup, adjust seasoning again and then serve
7. Garnish with slices of boiled egg and freshly chopped coriander, and freshly made Naans. Enjoy!