This Daall-Mepali lentil soup is a vibrant and comforting dish that blends earthy lentils with a spicy, tangy tomato-onion base. The lentils simmer until tender, absorbing the rich flavors of the aromatics, while the side of rice provides a neutral, fluffy bed for the stew. It’s a perfect balance of warmth and spice, ideal for chilly evenings or quick weeknight dinners. Packed with protein and fiber, this vegetarian meal is both satisfying and nourishing. The preparation is straightforward, requiring minimal prep and mostly hands-off cooking time. ItâÂÂs a dish that feels like a warm hug, bringing together simple ingredients into a complex, deeply flavorful experience that everyone at the table will love.
Daall-Mepali Lentil Soup Recipe
Description
This Daall-Mepali lentil soup is a vibrant and comforting dish that blends earthy lentils with a spicy, tangy tomato-onion base. The lentils simmer until tender, absorbing the rich flavors of the aromatics, while the side of rice provides a neutral, fluffy bed for the stew. It&# 226;ÂÂs a perfect balance of warmth and spice, ideal for chilly evenings or quick weeknight dinners. Packed with protein and fiber, this vegetarian meal is both satisfying and nourishing. The preparation is straightforward, requiring minimal prep and mostly hands-off cooking time. ItâÂÂs a dish that feels like a warm hug, bringing together simple ingredients into a complex, deeply flavorful experience that everyone at the table will love.Ingredients
Directions
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Rinse the rice under cold water until the water runs clear, then drain.
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In a medium saucepan, bring 2 cups of water to a rolling boil.
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Add the rinsed rice to the boiling water.
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Cover the pot, reduce heat to low, and simmer for 15-20 minutes until water is absorbed and rice is tender.
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Meanwhile, rinse the lentils and place them in a separate large pot.
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Add 3 cups of water or broth to the lentils and bring to a boil.
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Reduce heat to low, cover, and simmer for 30 minutes until lentils are soft and tender.
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While lentils cook, melt butter in a skillet over medium heat.
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Add the diced onion and tomato to the skillet.
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Sauté for 3-5 minutes until the onion is translucent and soft.
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Add the seasoning packet and crushed garlic to the skillet.
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Cook for 1-2 minutes, stirring frequently, until the mixture thickens into a fragrant paste.
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If the mixture sticks, add a tablespoon of water at a time to help it blend.
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Pour the onion-tomato paste into the pot with the cooked lentils and stir well to combine.
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Taste and add salt and pepper as needed to adjust seasoning.
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Serve the hot lentil stew over the prepared rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 75.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.7g4%
- Cholesterol 2.7mg1%
- Sodium 10.9mg1%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 2.5g10%
- Sugars 2.1g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
