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    Creamy Dahl Soup https://www.metro.ca/userfiles/image/recipes/soupe-dalh-a-la-creme-7262.jpg PT15M PT20M PT35M
    In a saucepan, melt the butter and sauté the garlic, onion and ginger for 2 minutes.Add the lentils and spices. Combine well.Pour the stock into the saucepan and bring to a boil.Cover and simmer for 15 minutes.Dilute the tomato paste in the cream and pour into the soup.Cook 5 minutes more without boiling.Add the parsley and season to taste.Serve with good country bread.
    4
    0 0 0 0
    1/2 cup (125 mL) 10 % cream 1 Tbsp. (15 mL) salted butter 1 garlic clove, chopped 1 onion, chopped 1 Tbsp. (15 mL) fresh ginger chopped 3/4 cup (180 mL) dry red lentils 1/2 tsp. (2 mL) ground cumin 1/2 tsp. (2 mL) ground coriander seeds 1/2 tsp. (2 mL) ground turmeric 1/4 tsp. (1 ml) ground cinnamon ground hot peppers to taste 4 cups (1 L) vegetable stock 2 Tbsp. (30 mL) tomato paste 2 Tbsp. (30 mL) fresh parsley, chopped salt and freshly cracked pepper to taste
    Creamy Dahl Soup

    Creamy Dahl Soup

    Rate this recipe
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    4
    servings
    0:15
    Preparation
    0:20
    COOKING
    0:35
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1/2 cup
      (125 mL)
      10 % cream
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    • 1 Tbsp.
      (15 mL)
      salted butter
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    • 1
      garlic clove, chopped
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    • 1
      onion, chopped
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    • 1 Tbsp.
      (15 mL)
      fresh ginger chopped
    • 3/4 cup
      (180 mL)
      dry red lentils
    • 1/2 tsp.
      (2 mL)
      ground cumin
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    • 1/2 tsp.
      (2 mL)
      ground coriander seeds
    • 1/2 tsp.
      (2 mL)
      ground turmeric
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    • 1/4 tsp.
      (1 ml)
      ground cinnamon

    • ground hot peppers to taste
    • 4 cups
      (1 L)
      vegetable stock
    • 2 Tbsp.
      (30 mL)
      tomato paste
    • 2 Tbsp.
      (30 mL)
      fresh parsley, chopped

    • salt and freshly cracked pepper to taste
    Imprimer ma sélection

    Preparation

    In a saucepan, melt the butter and sauté the garlic, onion and ginger for 2 minutes.

    Add the lentils and spices. Combine well.

    Pour the stock into the saucepan and bring to a boil.

    Cover and simmer for 15 minutes.

    Dilute the tomato paste in the cream and pour into the soup.

    Cook 5 minutes more without boiling.

    Add the parsley and season to taste.

    Serve with good country bread.

    Source : metsdelacreme

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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