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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thrifty dahl soup with dripping toast. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Thrifty Dahl Soup with Dripping Toast is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Thrifty Dahl Soup with Dripping Toast is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have thrifty dahl soup with dripping toast using 13 ingredients and 5 steps. Here is how you can achieve 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. Take 1 large onion
  4. Prepare small piece fresh ginger
  5. Prepare 4 tbsp lemon juice
  6. Get 2 cloves garlic
  7. Make ready 1 and a half tsp garam masala
  8. Make ready 1 tsp ground turmeric
  9. Get half a red chilli
  10. Make ready 3 tsp vegetable stock
  11. Make ready salt and black pepper
  12. Get 2 tsp cumin seeds
  13. Prepare 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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