Description
An easy one pot soup recipe.
Ingredients
Units
Scale
- 1 cup dry lentils, like toor or moong daal
- 3 1/2 cups water
- 1/4 teaspoon turmeric
- 1/4 teaspoon asafetida (optional)
- 2 8–ounce containers of cherry tomatoes
- 1 large yellow onion, chopped into large pieces
- 1 large garlic bulb, the top sliced off
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/4 cup cashews (soaked)
Instructions
- Prepare the lentils. Soak lentils in water for at least 6-8 hours, but best overnight.
- Cook the lentils. In a large stovetop pot, add drained lentils, 3 1/2 cups water, turmeric, asafetida, and a big pinch of salt. Bring to a boil, and skim off the foam as the lentils come to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on a simmer for about 30 minutes, until the lentils are tender. Turn off the heat and set aside until ready to combine with tomatoes.
- In the meantime, prepare the tomatoes. Add the tomatoes, onion, and garlic to a large sheet tray. Drizzle the garlic bulb with olive oil and place face down, then drizzle the tomatoes and onion with oil as well. Add spices to coat. Bake in a 375-degree oven for 30-40 minutes, until the tomatoes have started to blister and the onions have turned golden. Remove from oven and set aside.
- In a blender, add the soaked cashews, onion, tomato, and squeeze the garlic from the skin. Blend until smooth, taste, and adjust salt as needed. Once blended, add the tomato mixture to the pot with the daal, stirring to combine. Taste and adjust salt as needed. If you prefer a more soupy texture, add extra broth as needed. Keep warm until ready to serve. Enjoy!