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| Massur Dal and Carrot Vegan Soup |
Ingredients for Massur Dal and Carrot Vegan Soup
* 1 tablespoon canola oil
* 1⁄2 cup chopped onion
* 1 garlic clove, minced
* 1⁄2 teaspoon turmeric
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1⁄8 teaspoon cayenne (or to taste), optional
* 1 cup uncooked red lentils, rinsed thoroughly and drained
* 2 cups peeled and diced carrots
* 1 teaspoon sea salt
* 1 cup light coconut milk
* 1 tablespoon freshly squeezed lemon or lime juice
How to Make Massur Dal and Carrot Vegan Soup
1. Heat the canola oil in a large saucepan over medium-high heat.
2. Add the onion and sauté, stirring frequently, until the onion softens and just begins to brown, about 5 minutes.
3. Add the garlic, turmeric, cumin, coriander, and cayenne (if using) and cook, stirring constantly, for another minute.
4. Add the red lentils, carrots, and 4 cups water.
5. Turn the heat to high, bring to a boil, then lower the heat and simmer, covered, until the carrots are completely tender and the lentils are dissolving, about 30 minutes.
6. Allow the soup to cool slightly.
7. Working in batches if necessary, pour the soup into a blender and blend until completely smooth.
8. Transfer the pureed soup to a clean saucepan and return to the stove over low heat.
9. Add the salt and coconut milk.
10. Simmer for another 10 minutes or so, to allow the flavors time to marry.
11. At this point, the soup can be refrigerated and reheated the following day (the soup will actually taste better the next day).
12. When ready to serve the soup, stir in the fresh lemon juice and taste for salt.
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