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Beans & Barley Dal Curry Soup



  • 2 tablespoons sesame oil
  • 2 cups chopped onion, cut into 1/4-inch dice
  • 1/2 teaspoon cumin seed
  • 2 tablespoons finally grated fresh ginger
  • 1 medium jalapeño pepper, seeded and minced
  • 6 cups vegetable stock
  • 2 cups red lentils, rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • 1/3 teaspoon cardamom
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 cup minced cilantro
  • 1 tablespoon salt, or to taste
  • 1/2 teaspoon white pepper


  1. In a large soup kettle, heat oil. Add onion and cumin seed and sauté until onion is translucent.
  2. Add ginger and jalapeño and cook until pepper is soft.
  3. Add stock and lentils and cook over medium heat for 45 minutes, stirring occasionally.
  4. Add tomatoes and all the seasonings except cilantro, salt and pepper. Cook over low heat for 20 to 30 minutes.
  5. Add cilantro, salt and pepper. Check seasonings and add more salt and pepper if needed.
  6. Serve hot.

Makes 8 cups.

Recipe source: Beans & Barley, Milwaukee, Wisconsin

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