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Dahl is a traditional Indian soup made with lentils and a blend of spices. This version, drizzled with lime and paprika oils, is a favourite at our restaurant and has been a mainstay on our menu for the last eight years! It’s easy to make, economical, and extremely nourishing. Serves 6-8.
2 tbsp vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
11/2 cups dried red lentils
1 tbsp coarse salt
1 tbsp cumin seeds
1/2 tsp chili flakes
6 1/2 cups water
1 tbsp fresh gingerroot, peeled and minced
Lime Oil (recipe follows)
Paprika Oil (recipe follows)
Fresh cilantro leaves, for garnish
1) In a pot over medium heat, heat oil. Add onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for 2 more minutes, until fragrant.
2) Add lentils, salt, cumin seeds, and chili flakes. Stir in water and continue to cook for about 10 minutes, stirring occasionally.
3) Remove soup from heat and stir in ginger.
4) Ladle into serving bowls, top with sour cream, lime oil, and paprika oil, to taste, and garnish with a few cilantro leaves. Serve.
2 cups sunflower or canola oil
1/4 cup sweet paprika
1 tbsp sea salt
3 cloves garlic, minced
1) In a skillet over medium heat, heat oil. Add paprika, salt, and garlic and stir well. Remove from heat and let cool for 30 minutes.
2) Strain through a fine-mesh sieve into a resealable jar (discard solids).
1 cup sunflower oil
Zest of 3 limes
1) In a resealable jar, combine oil and lime zest. Set aside in a cool, dark place for 1 week, shaking jar occasionally.
2) Strain through a fine-mesh sieve into a clean resealable jar (discard solids).
These recipes will make more oil than you will need for this dish. Cover and refrigerate for up to 2 weeks.
Recipe by Judy Servay the founder and general manager at Robin des Bois (“Robin Hood”) in
Montreal, QC. Photographer Jodi Pudge. Excerpted from Peter & Chris Neal’s “Goodness: Recipes & Stories” (Blakeman Books).
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