Thrifty Dahl Soup with Dripping Toast
Thrifty Dahl Soup with Dripping Toast

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thrifty dahl soup with dripping toast. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thrifty Dahl Soup with Dripping Toast is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Thrifty Dahl Soup with Dripping Toast is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have thrifty dahl soup with dripping toast using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thrifty Dahl Soup with Dripping Toast:
  1. Get 2 cups red lentils
  2. Make ready 5 cups water
  3. Make ready 1 large onion
  4. Get small piece fresh ginger
  5. Prepare 4 tbsp lemon juice
  6. Get 2 cloves garlic
  7. Get 1 and a half tsp garam masala
  8. Get 1 tsp ground turmeric
  9. Make ready half a red chilli
  10. Prepare 3 tsp vegetable stock
  11. Prepare salt and black pepper
  12. Take 2 tsp cumin seeds
  13. Make ready butter
Instructions to make Thrifty Dahl Soup with Dripping Toast:
  1. Measure the red lentils into a sieve and rinse briefly under cold running water. Transfer to a large pan and add the water.
  2. Roughly chop the onion and finely slice the ginger and garlic. Add to the pan together with the lemon juice and the half red chilli.
  3. Place the pan on a high heat and add the spices, vegetable stock and a good amount of black pepper. Bring to the boil, then cover and leave to simmer gently for about 20 minutes.
  4. When the lentils are broken down and forming a mush, taste for seasoning then blend until smooth with a stick blender. Remove the chilli first if you don't want the soup to be too spicy.
  5. Dry fry the cumin until toasted and aromatic. Serve the soup with a knob of butter, sprinkled with cumin and extra black pepper and lemon juice if you wish, together with hot toast spread with dripping.

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