I set out to make a lentil soup over the weekend. My refrigerator was fairly bare, so I was going for something pretty basic. As I thought about a spice, I quickly grabbed curry. The result left me wondering. Did I make soup or dal?
Curried Lentils and Mushrooms
Ingredients
(Makes 4 – 5 cups)
- 1 t olive oil
- 2 celery stalks, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable stock (I used low-sodium, homemade)
- 2 cups filtered water
- 1.5 cups dry red lentils, rinsed and drained
- 2 cups sliced mushrooms (I used baby bellas)
- 1 bay leaf
- 1.5 t curry
- Juice of half a lemon
- Salt, to taste
Instructions
- Saute celery and garlic in olive oil in an uncovered pressure cooker for about a minute.
- Add stock, water, lentils, mushrooms, bay leaf, and curry.
- Cover the pressure cooker, bring to pressure, and then cook at pressure for 4 minutes.
- Allow pressure to release naturally.
- Remove the cover, away from you.
- Stir in lemon juice.
- Taste and add salt, if needed.
Soup?
Dal?
Yes!
This recipe is a reminder to me that delicious food does not have to be complicated. I chose a few basic ingredients and was delighted with the result.