Carrot Ginger Dal
Adapted from http://www.mykitchenintherockies.com
We love dal already, but the added sweetness from carrots and zing from ginger make us extra excited for autumnal meals. We recommend sprinkling a few pumpkin seeds over each bowl before serving.
Prep Time
10 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1 tablespoon olive oil
1 onion, yellow (chopped)
2 cloves garlic
5 carrot (chopped)
2 tablespoons ginger, fresh (or more for added zing)
1 teaspoon cumin, ground
1 1⁄2 cups lentils, red
6 cups stock
salt
pumpkin seeds (for garnish)
black pepper
Instructions
Saute the onion with the olive oil in a large soup pot. Once translucent, add the whole garlic cloves and chopped carrots, then cook for another 5 minutes. Add the ginger, cumin and lentils, and cook for one more minute. Mash the garlic with a fork.
Add the broth to the pot and bring to a boil. Turn the heat down to low and simmer for about 20 minutes, until lentils and carrots are tender. Puree the soup with a wand blender and add more broth to reach your desired consistency. Serve at once.