Daal Tomato Soup

2-3

Paro Masoor Daal

1⁄4 cup of olive oil

1 shallot

2 cloves of garlic

1 14 oz can of whole peeled tomatoes

1 Tarka

Daal Tomato Soup with Grilled Cheese

20 minutes

2-3

METHOD

1
Heat olive oil over medium heat and add shallot and garlic. Reduce heat to medium-low and soften the garlic and shallot. Add can of tomatoes including the liquid and break up the tomatoes with a wooden spoon. Allow to simmer for 10 minutes.
2
Add 3 cups of water to the pot and 1 package of Masoor Daal. Allow to cook for 20-30 minutes until daal is softened. Using an immersion blender, blend lentils and tomato until you reach a smooth consistency. Alternatively add to a blender.
3
Ladle into bowls and top with Tarka. Serve alone or with Tarka Grilled Cheese.

1
Heat olive oil over medium heat and add shallot and garlic. Reduce heat to medium-low and soften the garlic and shallot. Add can of tomatoes including the liquid and break up the tomatoes with a wooden spoon. Allow to simmer for 10 minutes.
2
Add 3 cups of water to the pot and 1 package of Masoor Daal. Allow to cook for 20-30 minutes until daal is softened. Using an immersion blender, blend lentils and tomato until you reach a smooth consistency. Alternatively add to a blender.
3
Ladle into bowls and top with Tarka. Serve alone or with Tarka Grilled Cheese.