Norvin Eitzen

Darlene’s Dahl Soup February 22 2008

2 tbsp butter

2 garlic cloves, finely chopped

1 onion, chopped

1/2 tsp turmeric

1 tsp garam masala

1/2 tsp chilli powder

2 lb canned, chopped tomatoes, drained

1 cup red lentils

2 tsp lemon juice

2 1/2 cups vegetable bouillon

1 1/2 cups coconut milk

Salt and pepper

Chopped fresh cilantro and lemon slices, to garnish

nann bread to serve

Melt the butter in a large pan and sautee the garlic and onion for 2-3 minutes, stirring.
Add the spices and cook for an additional 30 seconds
Stir in tomatoes, red lentils, lemon juice, vegetable bouillon and coconut milk. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until the lentils are tender and cooked
Season to taste and spoon the soup into a warm tureen.
Garnish and serve with warn naan bread.

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