1-800-461-SOUP(7687)

Red Lentil Dal

Red Lentil Dal
Total Time

20 min.

Serving & Size

1 cup

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve® Carrot Parsnip Bisque with Ginger
1 pouch (1.81 kg)
1 pouch (4 lb)

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

water 1 1/4 L 5 cups
ground turmeric 23 mL 1 1/2 tbsp
ground cumin 15 mL 1 tbsp
ground coriander 15 mL 1 tbsp
cardamom pods 2 2
pepper 3 mL 1/2 tsp
red chili flakes 3 mL 1/2 tsp
red lentils, rinsed well 375 mL 1 1/2 cups
cooked basmati rice 2 1/4 L 9 cups
chopped fresh cilantro 175 mL 3/4 cup
individual garlic naan breads, warmed
Instructions
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).

Recipe Tip

  1. 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.
Newsletter

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.