Eosinophilic Esophagitis Friendly Classic Dal Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(22)
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 3 cups water
- 1 can (14 oz) diced tomatoes
- 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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