Citric Acid Free Classic Dal Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

1 cup red lentils
3 cups water
1 can (14 oz) diced tomatoes
Mutti Parma Organic Diced Tomatoes in Organic Tomato Puree Cento® Chef's Diced Tomatoes
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2 tbsp neutral oil or ghee
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp salt, plus more to taste
1 tbsp fresh lemon juice

For the tarka

1 tbsp neutral oil or ghee
1 tsp cumin seeds
½ tsp brown mustard seeds
2 dried red chilies
¼ tsp asafoetida (hing)

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear.
2
Heat 2 tbsp oil or ghee in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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