 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
A tangy delight. This is a hearty soup, great for fall and winter. The recipe is inspired by a soup I had at a Mediterranean restaurant. If you like lemons and garlic, you will love this! I use split Urad Dal (lentils that are split and skinned), because I have an 8 pound bag of them, but you could also use regular lentils. Ingredients:
1 1/2 cups pasta shells (dry) |
1 cup split & skinned urad dal (dry) |
5 cups water |
1 1/2 tablespoons vegetable stock powder |
1 tablespoon vegetable oil |
1/2 cup celery, finely diced |
1/2 cup carrot, finely diced |
1/4 cup frozen spinach, thawed and drained |
4 -6 garlic cloves, crushed |
3 lemons, juice of |
Directions:
1. Cook pasta according to directions. Drain.
2. In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
3. In skillet, sauté celery, carrots and garlic. for 2-3 minutes. Add spinach and sauté for another 1-2 minutes.
4. Add vegetable mixture and pasta to dal. Simmer 5 minutes.
5. Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!
|
|