Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thrifty dahl soup with dripping toast. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Thrifty Dahl Soup with Dripping Toast is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Thrifty Dahl Soup with Dripping Toast is something which I have loved my entire life. They are fine and they look fantastic.

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

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

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

Leftover curry can become a pie. Leftover soup can become a risotto. Leftover risotto can become arancini balls. Get creative and turn leftovers into something new. - Stale bread meals.

Steps 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.

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. Add turmeric, garam masala, chili powder, and cumin.

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