This was also my go-to dish when I was a single girl- I would let the lentils simmer for 30 mins, while I sat on my bed, after work, catching up on Harper's Bazaar or that book that I just couldn't put down. I love your soup recipes, and I know just the teacup I will use to make this one. Thanks, Winnie, the yellow mung lentils tighten the soup and make is creamier than it would be without them. We also use third-party cookies that help us analyze and understand how you use this website. You can follow her culinary journey on Instagram @SpiceSpoon. BLUEBERRY STRUDEL WITH A GREEK YOGURT SAUCE ». My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. Ingredients 1 cup split red lentils 3 cups water 1 crushed garlic clove 2 finely chopped garlic cloves 1 teaspoon kosher salt 3 tablespoons neutral-flavored oil 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder 1 teaspoon white cumin seeds 2 … —shayma. All I do before I tuck into it, is: add dollops of yoghurt, diced tomato, and coriander leaves. Thyme Theme by Restored 316. Your email address will not be published. And if you're like me, set your table for one, and eat there with your best linen and cutlery, so what if you're eating alone, right. Yum! For my recipe, the ratio of red lentils to mung lentils should always be 3:1, with the salt and cayenne pepper adjusted according to the amount you decide to make. Smoosh the garlic clove with the back of your ladle, it will blend right in. Shayma lives in Toronto with her husband and son. This is a pantry-friendly recipe for me, I always have these items on hand. And why not set the table just for yourself - it's part of the experience, right? Your email address will not be published. I adore mung lentils, but have never thought of combining them with red...what a great idea! Perfect Lentil Soup With Mashed Potatoes Center of Nutrition Studies crushed tomatoes, My teacup is approximately 2/3 of an American cup measurement. ;-). In a large soup pot, heat oil over medium heat. i think we're friends now :) many thanks for your kind words. with top-notch recipes, expert tips, and more. So what if you're eating alone, right? Drizzle with yoghurt, add some diced tomatoes (optional) and coriander/cilantro leaves (optional). Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. We use cookies to help deliver a better website browsing experience. But opting out of some of these cookies may have an effect on your browsing experience. This lentil soup is very healthy, there is no oil; for some reason, when the two lentils meld together, they produce a buttery taste. Or just puttering about. The spiced and color are great and such a lovely contrast with the yogurt...yummy! Add onions, carrots, and celery; cook and stir until … By continuing to view our site, you consent to the use of cookies on our site. falanghina in the fridge? It is mandatory to procure user consent prior to running these cookies on your website. Dal aur Sabzi – Lentil Kale Soup in the Pakistani Manner — Silk Route food memoir by Shayma Saadat – The Spice Spoon says: November 13, 2013 at 10:53 am […] in between all the duck fat, sugar and meat gluttony, we missed the simple and wholesome taste of dal; a Pakistani lentil dish. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Ingredients 2 cups dry red lentils 6 cups water 1 teaspoon salt or to taste 1/2 teaspoon red chili powder 1/2 teaspoon turmeric powder 1/4 -1/2 small onion, finely sliced 1/2 cup olive oil 1 teaspoon cumin seeds Love it! Sprinkle with cilantro to serve. And don't forget that glass of Falanghina or Vermentino. You also have the option to opt-out of these cookies. This sounds lovely. Instructions For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot. The holiday might look a little different this year—but we’ll be right by your side (as always!) This website uses cookies to improve your experience while you navigate through the website. Shorba - Arabic Lentil Soup | Rehana Du Jour, Shorba – Arab Lentil Soup by Rehana | altM, Rinse one cup of split red lentils under cool water for two minutes, Boil lentils and one crushed clove of garlic with three cups of water on high heat, After boiling, lower heat to medium low, cover and simmer for 15 minutes, Add three tablespoons of oil into a small frying pan, Add in mustard seeds and allow to splutter for 30 seconds, Add in turmeric powder, red chili powder and white cumin seeds and cook for 30 more seconds, Add in two chopped garlic cloves and cook for one minute, Add the hot garlic-spicy oil directly to the daal, Add cilantro leaves and slit green chiles and stir to combine with the daal. 1/2 teacup yellow mung lentils (the variety with husk/skin removed), found in … Necessary cookies are absolutely essential for the website to function properly. Alchemy. I have a bottle in the fridge that has been staring at me for a week or so ... all I need to get is yellow lentils. Enter one of our contests, or share that great thing you made for dinner last night. Foodie Pro & The Genesis Framework. Hello and welcome to my cooking adventure! Plonk into a medium-sized heavy bottom pan, (mine is 8in): lentils, salt, haldi, cayenne pepper, garlic clove, tomato sauce (if you dont have the tomato sauce/passata/diced tomatoes, don't worry about opening a brand new can, you can omit it, you won't be compromising on the taste of the end result) and boiling water. Let it simmer for 30 minutes. Open a bottle of Falanghina or Vermentino. Place it on a low-medium flame, cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow- you don't want a yellow protein mess on your stovetop- take my word for it! You will see that the two breeds of lentils will finally become a velvety puree, indistinguishable from each other; this means it is ready. These cookies will be stored in your browser only with your consent. :). Here, on Dimitra’s Dishes you will find easy to follow recipes together with step-by-step video tutorials filled with tips and tricks to help you create delicious food for your loved ones.​ Let’s cook, share, & create beautiful memories! The most important thing in this soup is to get the ratios right- which I have described in the recipe below. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. In this recipe, the ratios are most important. And if you're like me, set your table for one, and eat there with your best linen and cutlery. I love lentils and I love falanghina! This is a dish I prepare when I am at home alone, when my husband is working long hours. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Thanks Shayma! These cookies do not store any personal information. Red lentils are easily available; the mung lentils (make sure they are of the yellow variety, without husk/skin) are readily found in all Pakistani/Indian grocery stores. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. This category only includes cookies that ensures basic functionalities and security features of the website. I use a small teacup to prepare mine, you can use the American cups measurement, as long as you use the same proportions. This error message is only visible to WordPress admins.