Jeffrey Roughgarden

This is an outstanding recipe. I use a little more carrot, zucchini, and onion. I also use chicken stock instead of water, omitting the salt. The result is very flavorful and can even be eaten with ordinary toast. I’m buying 4-oz bags for my kids for Christmas!

Ali

Customer Taste tested and added some more notes! Thank you Jeff!

(30 min prep; 45 min cooking) (Makes 5-6 bowls.)

Ingredients:

3 Tbsp vegetable oil
1 cup chopped onion (1/2 large onion)
4 Tbsp Indian Dal Seasoning (yes, 4 tablespoons) from Whole Spice
1 cup lentils (any kind but green)
1-2 cups chopped carrot (about 2 medium)
1-2 cups chopped yellow zucchini (1 whole)
1 tsp light salt, if not using soup base concentrate for stock
6 cups chicken stock
1 Roma tomato, chopped
1/4 cup cilantro, chopped

In a large pot heat up the oil on medium-heat, add the carrot, and then add the onion. Fry until golden brown. Add Indian Dal Seasoning, salt (if needed) and stir for 10 seconds. Now add the lentils and zucchini then stir for 1 minute. Add the stock then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and half of the cilantro. Serve the remaining cilantro with the soup to use as desired.

Serve with flatbread, pita bread, or toast. Absolutely delicious!