Gluten-Free Masoor Dal (Red Lentil Soup)

Ingredients

• 1 cup Red lentils (Masoor dal)
• 1 medium Onion
• 1 medium Tomato
• 1 tsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tbsp Ghee or oil
• 2 tbsp Cilantro
• 1 tbsp Lemon juice
• to taste Salt

Instructions

1. 1Measure 1 cup of red lentils (Masoor dal) and place them in a fine-mesh sieve. Rinse the lentils under cold running water until the water runs clear, then set aside.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 tablespoon of ghee or oil. Once the ghee or oil is shimmering, add the 1 teaspoon of cumin seeds and cook for about 30 seconds until they begin to splutter.
3. 3Add the 1 medium onion, which has been chopped into small pieces, to the pot. Sauté the onion for 5-7 minutes, stirring occasionally, until it turns golden brown and smells fragrant.
4. 4Add the 1 teaspoon of ginger-garlic paste to the pot. Cook for 1 minute, stirring constantly, until it smells aromatic.
5. 5Add the 1 medium tomato, which has been chopped into small pieces, to the pot. Cook for 3-5 minutes, stirring occasionally, until the tomato pieces soften and break down.
6. 6Add the 1/2 teaspoon of turmeric powder and the 1 cup of rinsed red lentils (Masoor dal) to the pot. Stir everything together and cook for 1 minute, allowing the lentils to toast slightly.
7. 7Pour in 4 cups of water and add salt to taste. 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 completely soft and have broken down into a soup-like consistency. Stir occasionally to prevent sticking.
8. 8Stir in the 1 tablespoon of lemon juice. Ladle the soup into bowls and garnish with the 2 tablespoons of chopped cilantro. Serve hot.

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