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
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Ingredients (Makes 4 – 5 cups)
- 1 t olive oil (optional; you can also use salted water or veggie broth)
- 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 a 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 (yes, FOUR minutes).
- Allow pressure to release naturally.
- Remove the cover, away from you.
- Stir in lemon juice.
- Taste and add salt, if needed.
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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.
JL Fields 
Responses
Definitely looks like a good bowl of something =)
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I make such soup too… It never crossed my mind to use the pressure cooker though! Thanks! I have the same place mats 🙂 Have a good day!
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from the looks of it . . . it could go either way!
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that looks great! I’m a sucker for anything Dal-like 🙂
Quick question – do you use a stove top or electic pressure cooker? I have an old stove top one that I’m just getting around learning to use, but am finding it highly addictive!
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Stove top! Girl, I’m totally addicted! I have two now — Saturday I made a homemade veggie stock in the 6 quart pressure cooker in under 30 minutes. Used the stock all weekend in other recipes. So much yummy fun!
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I love daal! Â This actually meet all the requirements of the cleanse I’m doing right now. Â It may make an appearance at dinner this week. Â Love Indian flavors in anything and everything.
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LOVE the mushrooms in this! Depth of flavor AND texture! 😀
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Thank you for this! I was wondering what I was going to make for dinner and I have all of these ingredients on hand – win!
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My husband makes stuff like this all time, it’s his staple. I guess dal would depend on the spices, but as long as it’s good who cares!
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Yum, this looks perfect and probably a good recipe to freeze the leftovers too.
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[…] I got the smaller pressure cooker (4 quart) going with this week’s soup. Okay, the soup ended up being more like “dal” and, well, it […]
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woo hoo – just made this for lunch! Was out of red lentils, so used brown, but it doesn’t seem to matter. This is stellar!!
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Thank you! I’m so glad to hear you enjoyed it! (I’ve been eating it over a bed of lightly steamed spinach and loving it!)
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[…] thing – and are perfect for an Indian dal or for a thick soup. In fact, not so long ago I made a red lentil dish in which I wasn’t quite sure if I had made dal or […]
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