© Anna Williams
Active Time
20 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish . He gives it unexpected richness by whisking in butter just before serving.    More Fantastic Soups  More Indian Recipes  

How to Make It

Step 1    

In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.

Step 2    

Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.

Step 3    

Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.

Suggested Pairing

Parr looks to Beaujolais for an excellent partner to this soup; given the right producer and vineyard, he says, the wine can transcend its ho-hum reputation and be truly great.

You May Like