Gluten-Free Masoor Dal (Red Lentil Soup)

Instructions

1. 1Measure 1 cup of red lentils and place them in a fine-mesh sieve. Rinse the 1 cup of red lentils under cold running water until the water runs clear, then set aside.
2. 2Peel and finely chop 1 medium onion. Finely chop 1 medium tomato. Measure 1 tablespoon of vegetable oil into a large heavy-bottomed pot. Place the pot over medium heat (176.7°C / 175°C). Add the chopped 1 medium onion to the pot and cook, stirring occasionally, for 8-10 minutes, or until the onion pieces are golden brown.
3. 3Add the 1 teaspoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the chopped 1 medium tomato to the pot and cook, stirring occasionally, for 3-5 minutes, or until the tomato pieces have softened.
5. 5Stir in the 1/2 teaspoon of turmeric powder and the 1/2 teaspoon of cumin powder. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the rinsed 1 cup of red lentils and 4 cups of water to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the 1 cup of red lentils are very soft and have broken down.
7. 7Measure 1/4 cup of cilantro. Finely chop the 1/4 cup of cilantro. Stir most of the chopped 1/4 cup of cilantro into the pot. Serve the soup hot, garnished with the remaining chopped 1/4 cup of cilantro.

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