Quantities Ingredients
3/4 c.
|
Dal (lentils)
|
6 c.
|
Cold water
|
1 Tbsp.
|
Olive oil
|
2 Tbsp.
|
Grated ginger
|
2 Tbsp.
|
Minced garlic
|
1 tsp.
|
Ground mustard
|
1 Tbsp.
|
Cumin
|
1 Tbsp.
|
Coriander
|
2
|
Celery rib, diced
|
3
|
Carrots, peeled, diced
|
2
|
Medium zucchini, diced
|
1
|
14 1/2 oz. can of tomatoes, chopped, including juice
|
1/4 tsp.
|
Cayenne
|
1/2 Tbsp.
|
Fresh lemon juice
|
3 Tbsp.
|
Chopped cilantro
|
1 1/2 tsp.
|
Salt
|
Preparation Procedures:
1. Place
the dal in a large saucepan with the water and bring to a boil. Lower
heat and simmer, uncovered, until tender, 20 minutes.
2. While
the dal is cooking, heat the oil in a soup pot and add onions and 1/2
teaspoon salt and sauté over medium heat until soft, about 5 minutes.
Add ginger and garlic and cook for 1 minute. Stir in the spices and cook
for 2 minutes, adding a little water if needed.
3. Add
the celery, carrots, zucchini and 1/2 teaspoon salt and cook over low
heat until tender, about 5 minutes. Add the tomatoes and simmer for 20
minutes.
4. Add the dal and their broth, 1/2 teaspoon salt and 1/4 teaspoon cayenne to the vegetable mixture and simmer for 20 minutes. Add lemon and cilantro just before serving. Season to taste with salt and cayenne.