These are 2 of my favorite things to make in the kitchen. It's easy to make them vegan and the soup is gluten-free. When we have a ton of extra tomatoes from the garden in the summer... I make this soup. When it's super-chilly outside and we want to warm up in the winter... I make this soup too!
I often cook without recipes. (But I never bake without a recipe!) I'm really glad that I have this recipe on a tattered photocopy that speaks to the fact that we eat this so much.
Curried Lentil Soup (aka Dahl) recipe
Serves 4, soup takes less than 1 hour to make, and I don't know where I got the recipe!
2 tbsp butter, coconut oil, avocado oil, or olive oil
2 garlic cloves, finely chopped
1 onion, chopped
1 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp chili powder
1 lb/900 g fresh or canned, chopped tomatoes
1 cup red lentils, washed (red lentils cook the fastest)
1 tbsp dried kombu seaweed flakes
2 tsp lemon juice
1 1/2 cups broth or water
1 1/4 cups canned coconut milk (or the whole can)
salt and pepper, to taste
chopped fresh cilantro and lemon slices, to garnish (optional)
- Heat the butter or oil in a soup pot. Saute the onion for 5 minutes. Add the garlic for 1 minute. Add the spices and cook for 30 seconds.
- Stir in the tomatoes, red lentils, lemon juice, broth/water, coconut milk and bring to boil.
- Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.
- Season to taste and garnish.
Naan Bread recipe
Want to eat the dahl with yummy, homemade Naan bread using a pizza stone? I usually freeze what's leftover for quick dinners in the future. Start making the Naan bread at least 3 hours before you want to eat it and follow Real Life Dinner's "quick oven rising method" with detailed instructions and great pictures
Makes 12 Naan pieces and takes about 3 hours to make.
Here is my healthy variation on her ingredients:
1 1/2 cups warm non-dairy milk (100°-110° F)
1/2 tsp or 1 package of yeast
1 tsp salt
3+ cups whole wheat flour (sometimes I mix in Rye and/or Buckwheat flours)
1 stick of butter for melting/wiping on cooked Naan (or use coconut oil)
garlic powder (optional)
Here are my variations to her instructions after making it so many times:
*disclaimer, I'm at 5,000 feet altitude
- Add yeast to warm milk, let stand 5 minutes.
- Add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 5 minutes. Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4 cups.
- Put it in a greased glass bowl, covered with a damp towel, in a warm oven. To get your oven the right temp turn it onto 190-200° and let it preheat while you make the dough. Turn it off and let dough sit in warm oven for 30 minutes until doubled-ish.
- Punch dough down and divide into 12 equal pieces.
- Form pieces into balls and let rest for 30 minutes (cover with damp dish towel used in the oven). Her pictures are great for this step.
- Put the pizza stone in oven and preheat oven to 500° F. (This can sometimes take awhile!)
- Roll out dough balls to 1/4" to 1/2" thickness (about the size of a small tortilla).
- Cook 3 rolled out dough "tortillas" on the stone for 4 minutes (or whatever fits).
- Use 2 dinner plates to stack cooked Naan on top of each other (1 on the bottom and 1 on the top to flatten them). Wipe each side of the Naan with a stick of butter (or coconut oil) and add salt and/or garlic powder.
Let me know what you think in the comments!