Hearty Dal Soup
- 3¼ cups water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1½ teaspoons grated fresh ginger
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Freshly ground black pepper
- 1 cup dried red lentils
- One 15-ounce can chickpeas, drained and rinsed
- One 14½-ounce can diced tomatoes
- 2 cups chunked Yukon Gold potatoes
- 1 tablespoon lemon juice
- 1 to 2 teaspoons chile paste (sambal oelek)
- 2 cups chopped chard
- Sea salt, optional
Instructions:
This recipe will definitely become one of your favorite soups.
- Heat ¼ cup of the water in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 3 to 4 minutes until softened.
- Add the ginger, paprika, cumin, and black pepper to the pot and stir well. Add the remaining 3 cups water and the lentils, chickpeas, tomatoes, and potatoes. Bring to a boil, reduce heat, cover, and simmer for 50 minutes, or until lentils are tender. Add lemon juice, chile paste (start with 1 teaspoon and add more to taste), and chard. Cook for 5 to 7 more minutes, until chard is tender. Season with a bit of sea salt, if desired. Serve hot.