With the weather getting rather brisk, at least in the northern half of the U.S., I thought I'd share this wonderful soup recipe. This is a variant on dal, a thick, spicy Indian stew made from lentils or other pulses.
2 tbsp butter
2 garlic cloved, minced
1 yellow onion, chopped
1 tsp ground cumin
1/4 tsp chili powder
1/2 tsp turmeric
1 tsp garam masala
1 fresh tomato, diced or, 4 oz canned chopped tomatoes
1 cup red lentils
2 tsp lemon juice
2 1/2 cups vegetable broth
1 1/4 cups coconut milk
salt and pepper
Add butter, garlic, onion, turmeric, garam masala, cumin, and chili powder to large saucepan, cook for 30 seconds.
Add tomatoes, lentils, lemon juice, vegetable broth, coconut milk. Bring to a boil.
Reduce heat and simmer for about 30 minutes, or until the lentils are tender. Add salt and pepper to taste.
Ladle into bowls and top with chopped cilantro.