Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Spicy Dal and Carrot Soup
Soup - Legume - 
- 
INGREDIENTS
- 4 oz / 115 g split red lentils, washed and drained
- 2 pints / 950 ml vegetable stock
- 12 oz / 340 g carrots, peeled & sliced
- 2 onions, chopped
- 1 x 8 oz / 230 g can chopped tomatoes
- 2 garlic cloves, chopped
- 2 T oil
- 1 t ground cumin
- 1 t ground coriander
- 1 fresh green chilli, seeded & chopped
- 1/2 t ground turmeric
- 1 T lemon juice
- Salt
- 1/2 pint / 250 ml soya milk
- 2 T chopped fresh coriander
METHOD
Place lentils, 1 1/2 pints / 700 ml stock, carrots, onions, tomatoes, and garlic in
large saucepan. Bring to the boil, reduce heat, cover and simmer for 30 minutes
(until veg and lentils are tender).
Meanwhile, heat oil, add cumin, coriander, chilli and turmeric and fry gently for 1 minute. Remove from heat, stir in lemon juice and salt to taste.
Puree soup (in batches if necessary) in blender/food processor. Return to the saucepan, add spices and rest of stock, and simmer for 10 minutes.
Add soya milk, taste, and adjust seasoning as necessary. Stir in chopped coriander and reheat gently. Serve.
NOTES
From my "Indian Vegetarian Cooking" book (Louise Steele).
posted by Juliet
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