Makes 12 cups
INGREDIENTS
1 cup Dal Lentils
1 cup Burghul
2 Carrots, medium size
3 Celery Sticks
4 Tomatoes
8 cups Water
2 cups Baby Spinach, chopped
1/2 cup Parsley, chopped
1 tsp. Cayenne Pepper
1 & 1/2 tsp. Turmeric Powder
2 tbsp. Ginger, grated
6 Cloves Garlic, grated/ chopped/ paste
2 tsp. Cumin, grounded
Salt to taste
Pepper to taste
1 or more, Freshly Squeezed Lemon
METHOD
Rinse and drain the Dal lentils under cold water.
Wash the burghul.
Place everything in a large cooking pot except for the spinach.
Cook on high heat until it starts to boil, then remove to lower heat and keep cooking until dal becomes soft.
If the soup seems thick, you can add more water to make it thinner
Finally add the spinach. Cook for 2-3 minutes until the spinach is wilted.
Adjust the seasoning to your taste.
Serve warm with freshly squeezed lemon.
Notes
Keeps well in the fridge for a week.
If you do not have certain spices mentioned, omit and use spices that you have.
Use 1/4 teaspoon cayenne if you can’t handle the heat.
If using turmeric for the first time use half of the quantity mentioned.
You may cook with red lentils instead of Dal.
This recipe is oil-free, but u can use oil to sauté ginger-garlic if desired.
A generous squeeze of lemon juice just before eating really elevates the taste of Dal.
