2-3
Ingredients
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
Recipe by Aisha Joshi
Daal Tomato Soup
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.
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.
20 minutes
