Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, thrifty dahl soup with dripping toast. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Thrifty Dahl Soup with Dripping Toast is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Thrifty Dahl Soup with Dripping Toast is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook thrifty dahl soup with dripping toast using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thrifty Dahl Soup with Dripping Toast:

1. Get 2 cups red lentils
2. Take 5 cups water
3. Prepare 1 large onion
4. Take small piece fresh ginger
5. Take 4 tbsp lemon juice
6. Take 2 cloves garlic
7. Take 1 and a half tsp garam masala
8. Take 1 tsp ground turmeric
9. Take half a red chilli
10. Make ready 3 tsp vegetable stock
11. Take salt and black pepper
12. Get 2 tsp cumin seeds
13. Prepare butter

When looking for a variety of nutritious food for a plant-based diet, it is easy to overlook classics in favour of modern and innovative cuisine. Leftover curry can become a pie. Leftover soup can become a risotto. Leftover risotto can become arancini balls.

Instructions to make Thrifty Dahl Soup with Dripping Toast:

1. Measure the red lentils into a sieve and rinse briefly under cold running water. Transfer to a large pan and add the water.
2. Roughly chop the onion and finely slice the ginger and garlic. Add to the pan together with the lemon juice and the half red chilli.
3. Place the pan on a high heat and add the spices, vegetable stock and a good amount of black pepper. Bring to the boil, then cover and leave to simmer gently for about 20 minutes.
4. When the lentils are broken down and forming a mush, taste for seasoning then blend until smooth with a stick blender. Remove the chilli first if you don't want the soup to be too spicy.
5. Dry fry the cumin until toasted and aromatic. Serve the soup with a knob of butter, sprinkled with cumin and extra black pepper and lemon juice if you wish, together with hot toast spread with dripping.

Get creative and turn leftovers into something new. - Stale bread meals. Turn stale bread into French toast, bread crumbs, croutons, bread and butter pudding or use it as a base for pizza toast, mini quiches or a large quiche. More from Thrifty LesleyButternut Squash, Ginger & Coconut Soup - GF, NF, DF & VeganSpiced Broccoli Soup. Heat the oil in a skillet over medium-high heat until it begins to get hot. In large saucepan, warm olive oil and add garlic and onion.

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