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Indian Lentil Soup (Dal Shorba) | |||||||||
Course : Indian Source: New York Times Bread and Soup Cookbook by Yvonne Young Serves: 8 |
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Ingredients:
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Preparation / Directions:Peel and chop onions. Saute them in the shortening until golden brown. Reserve. Pour the water into a soup kettle and add the lentils, turmeric, and garlic. Cook over very low heat, covered, for about 1 1/2 hours. Strain the soup into a bowl, pressing the lentils through the strainer. Add the onion and salt. Cook for a few minutes over a very low heat. Adjust the seasonings. thin the soup to desired consistency with heavy cream. Reheat if necessary. Serve hot.
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