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Soupy Golden Dal
If you like the thick dal on page __, you'll enjoy this thin version too. It has the
consistency of pea soup, and could easily be made with split peas or any other type of
lentils. The orange soup looks nice (and tastes good) with a green salad and warm French
bread. Or you can serve it as part of a buffet of Indian dishes.
1 cup orange lentils
4 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
1 dried red pepper, crumbled
2 t. curry powder
6 cups bouillon
1 t. fresh tarragon leaves, chopped (optional)
Bring all of the ingredients except the tarragon to a boil in a large pot and simmer
for 30 minutes, or until the lentils are tender. Mash the lentils or puree them in a
blender or food mill. Reheat and add the chopped tarragon leaves.
4-6 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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