Warm, hearty, and full of savory spices, this Lentil-Turmeric Dal combines red lentils, tomatoes, ginger, garlic, and buttery caramelized leeks. Dr. Cowan’s Garden Turmeric Powder joins cumin and mustard seeds to season the dish, with fresh cilantro added as the finishing touch.
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2 cups red lentils
4 Tbsp unsalted butter or ghee
2 Tbsp fresh ginger, minced
3 garlic cloves, minced
1 Tbsp cumin seeds
1 Tbsp brown mustard seeds
1 tsp sea salt
Black pepper to taste
1 28-ounce can fire-roasted diced tomatoes
2 quarts chicken or vegetable broth
Chopped fresh cilantro, for garnish
For the caramelized leeks:
3 large leeks, cut into small rings and rinsed in cold water till clean
4 Tbsp unsalted butter
1 Tbsp sugar
2 cups chicken or vegetable broth
Put the lentils in a bowl and rinse three times with cold water. Fill the bowl again with cold water, and leave the lentils to soak for 2 hours. Drain off water.
Meanwhile, make the caramelized leeks: In a skillet, sauté the chopped leeks in the butter till they start to brown, about 8 minutes.
Stir in the sugar and cook for another minute, stirring constantly.
Stir in the broth and bring to a simmer. Cook, stirring occasionally until the liquid is cooked off, about 20 minutes.
Remove skillet from the heat and set aside.
To make the dal, place a medium saucepan over medium heat. Add the butter or ghee. As it melts, add the ginger and sauté for two minutes.
Add the drained lentils and cook, stirring, for 1 minute. Add the salt, pepper, tomatoes, caramelized leeks and broth. Bring the soup to a low boil, then turn it down to a simmer. Simmer for 1 1/2 hours, stirring occasionally.
Test for salt and a bit more, if desired. Remove the pan from the heat. Transfer soup to bowls and garnish with cilantro.
