Lentil Kale Soup: Dal Sabzi
Yield: 4
Ingredients
- 4 cups cold water, and additional hot water for topping up while it simmers
- 1 cup red lentils (masoor or Lens culinaris) Here is a link which shows photos of masoor
- 1 tsp cumin powder (zeera powder)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp red chili pepper flakes (if you like it spicy, add 1 tsp)
- 1/2 medium onion, sliced thin
- 1 garlic clove
- 1/4 cup chopped frozen kale (I use the Whole Foods' 365 brand, blue curled kale)1
- Salt to taste (I add 1 tsp, but start with ½)
Garnish
- Your favourite olive oil (my fave these days)
- Sumac, pul biber (also known as Aleppo pepper)2
- Yoghurt
Instructions
- Place a medium-sized heavy bottomed pan (I use this 6 qt stockpot) on high flame and add water, lentils, cumin powder, turmeric powder, red pepper chili flakes, onion slices and garlic clove. When it comes to a boil, turn the flame down to medium
- Cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow onto your stovetop
- Allow lentils to simmer for 20 minutes, stirring every 5-7 minutes to make sure the lentils are not catching at the bottom of the bottom. You may have to top the lentils up with hot water to loosen it, if it looks too thick. Alternatively, if it looks too thin, allow it to cook down some more
- When the lentils are ready, they will look creamy
- Smoosh the garlic clove with the back of your ladle, it will blend right in
- Add kale and stir gently
- Serve with a trail of your favourite olive oil, scatter some sumac, pul biber (also known as crushed Aleppo pepper) or red cayenne pepper on top
- For a non-vegan version, add a dollop of Greek yoghurt
Notes
1. or ½ cup fresh kale, very finely chopped (you want that "confetti effect") Substitute for kale - spinach
2. - both are optional - or you can use red cayenne pepper