Dahl Lentil Soup

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Dear Jess,

Oh man! That pasta looked extremely tasty!

I’m so happy to hear that your trip went well. The beaches were my favourite part out there as well. Well… that and Green Gables!

This recipe came from me wanting another comfy, cozy, dinner on a hot day. Weird, but the baby gets what the baby wants (which has also been a lot of pizza…) Another bonus is this is extremely cheep to make! So during that week or month where money is a little tight… this is the answer!

Dahl Lentil Soup
adapted from www.foodopera.com

1 onion, chopped
4 cloves garlic, minced
2 tsp milk curry powder
1 tsp tumeric (optional)
1 x 400g can diced tomatoes
6 small potatoes
2 cups chicken broth (or water)
1 cup canned red lentils, rinsed
Sour Cream or Plain Yogurt to serve.

Heat oil in a saucepan over medium heat. Cook the onion and garlic for 5 minutes, or until the onion is soft.

Add the curry powder and tumeric and cook for 1 minutes, until fragrant.

Stir in the tomatoes, broth and potatoes. Bring to a boil and simmer for 20-10 minutes (or until potatoes are tender)

Add lentils and warm through. Remove from heat.

If desired (as I did) use your immersion blender to blend to desired consistency.

I hope your summer is going well! Mine is flying by!

Love,

Sumber http://lovelettersinapan.blogspot.com/

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