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Red Lentil Dal

Made With:


Verve® Carrot Parsnip Bisque with Ginger

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

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• Add blanched cauliflower, zucchini or peas to dal.

• For better flavour, toast cumin, coriander and cardamom in dry pan set over medium heat for 1 to 2 minutes or until fragrant.


Total Time

35 min.

Serving & Size

1 cup

This Indian-inspired vegetarian dish makes a soothing and nutritious lunch or dinner main.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
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Dietary Fiber g
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Vitamin A %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve® Carrot Parsnip Bisque with Ginger 1 pouch (4 lb) pouch (1.81 kg)
water 5 cups L
ground turmeric 1 1/2 tbsp 23  mL
ground cumin 1 tbsp 15  mL
ground coriander 1 tbsp 15  mL
cardamom pods 2
pepper 1/2 tsp mL
red chili flakes 1/2 tsp mL
red lentils, rinsed well 1 1/2 cups 375  mL
1. Bring soup and water to boil in stock pot set over medium heat. Meanwhile, toast turmeric, cumin, coriander, cardamom, pepper and chili flakes; stir into soup along with lentils. Reduce heat to medium-low; simmer for 15 to 20 minutes or until lentils are tender but not falling apart. Makes 9 cups (2.25 L).
Ingredients Weight Measure
Weight Measure
cooked basmati rice 9 cups L
chopped fresh cilantro 3/4 cup 175  mL
individual garlic naan breads, warmed
Reheat 1 cup (250 mL/7 oz) dal in small saucepan set over medium heat until simmering. Spoon 1 cup (250 mL) rice into serving dish; spoon dal over top. Sprinkle with cilantro. Serve with 1 naan bread.


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