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This recipe for Dahl (Indian Lentil Soup), by Richard Bailey, is from Dick's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. dry lentils 2 c. vegetable broth 1/2 tsp cumin 1/2 tsp asafetida pinch of turmeric 2 heaping tbsp. cooked kale 2 tsp curry paste in 2 tsp. water
Heat lentils and vegetable broth with enough water to cover in medium saucepan until boiling. Remove foam from surface with spoon. Cook until lentils are tender and add spices, continuing cooking until well blended. Serve with white or brown rice..
This soup will be very hot. To make a mild version, reduce spices by one-half and substitute 1/2 tsp. curry powder for curry paste.
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