Dairy-Free Dal Bhat (Lentil Soup with Rice)

Ingredients

• 1 cup Red Lentils
• 2 cups Basmati Rice
• 1 medium Onion
• 1 medium Tomatoes
• 3 cloves Garlic
• 1 inch Ginger
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 2 tbsp Ghee Substitute (Vegetable Oil)
• 6 cups Water
• 1 tbsp Lemon Juice

Instructions

1. 1Measure 1 cup of Red Lentils and 2 cups of Basmati Rice into a fine-mesh sieve. Rinse them under cold running water until the water runs clear, then set aside to drain.
2. 2Peel and finely chop 1 medium Onion. Peel and mince 3 cloves Garlic. Peel and finely grate 1 inch Ginger.
3. 3Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add 2 tablespoons of Ghee Substitute (Vegetable Oil). Once shimmering, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
4. 4Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Dice 1 medium Tomatoes. Add the diced tomatoes to the pot and cook for 3-4 minutes, stirring occasionally, until they have softened.
6. 6Stir in 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, and 1/2 teaspoon Coriander Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Add the rinsed 1 cup of Red Lentils and 6 cups of Water to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are very soft and have started to break down.
8. 8While the lentils are simmering, cook the 2 cups of Basmati Rice separately according to your preferred method. Ensure it is fluffy and cooked through.
9. 9Once the lentils are soft, stir the soup well. Stir in 1 tablespoon of Lemon Juice. Taste and adjust seasoning if desired (though no additional salt or pepper are listed).
10. 10Serve the lentil soup hot over the cooked Basmati Rice.

Substitutions

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