Masoor Dal soup

This is a soup I've been seeking out around the slope as things get chillier here. It can be found in various incarnations at Middle Eastern and Indian restaurants, from our favorite Indian take out place(where they make it spicy and serve it with a lemon wedge dropped in) to the falafel joints where it's a dependably mild and nourishing staple. 

Here's my best effort at a mild Indian version, for Ike's not so spicy palate.

masoor dal

2 tablespoons vegetable oil or ghee
2 cups chopped onions
4 garlic cloves, minced

3 cups water
1 cup dried masoor(red) lentils
1 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon fresh minced ginger
1/2 tsp garam masala

Heat 1tbsp oil or ghee in a soup pot over low heat. Add half the onions and saute for a few minutes.  Add half the garlic, and half the spices and continue to saute for a few more minutes until spices release their aromas. Add lentils and water and bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. 

While the lentils boil, heat 1tbsp oil in medium skillet over medium low heat. Add remaining  onion and garlic and sauté, add spices as onions begin to become translucent. Continue to sauté until onions are tender and golden brown.  About 10 minutes.

When lentils are soft and cooked through, add sauteed onions and spices to lentils. Using a hand blender, purée until soup is as smooth as you'd like. Simmer 5 minutes to blend flavors. Add salt to taste. Serve as soup or over aromatic basmati rice. Top with chopped cilantro. Scrumptious!

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