This stew cum soup is inspired by my favourite Greek-style lentil soup, a dish as easy to make as it is delicious.
You can in principle use any kind of lentil or moong bean. Red lentils or yellow split moong beans (aka green/golden gram) are excellent choices – they both cook fast and taste great. The fact that they do not need soaking together with their perky, appetizing bright colour is yet another plus.
LENTIL/MOONG DAL STEW
Four four persons you will need:
ca 200 gr/2 dl (red)lentils or (yellow) moong dal
1 small dry red chilli pepper
3 fairly big garlic cloves
1 bay leaf
1-2 carrot(s) cut in small pieces
1-2 tomato(s), fresh or canned, cut in pieces
a small piece cinnamon of bark (ca 2 cm)
1/2 tsp turmeric
2 tsp salt
4-5 parts water.
Wash the pulse and add the water. Let boil and remove the first layers of foam that surface.
Add the turmeric, garlic, chopped carrot, tomato and spices. Let simmer on medium fire for around 30 min, or until the soup is done and the lentils/moong beans are lovingly tender.
As the water gradually evaporates and the pulse cooks it will have a tendency to sink to the bottom of the pot. Make sure to monitor, stir and add more water if necessary.
Just before serving, add a bit of oil or butter and garnish with fresh chopped coriander, parsley or basil.
This recipe yields four generous bowls of thick and creamy stew to enjoy with rice, flatbread, polenta, etc.
If you prefer a thinner soup and more volume, add one more part water and an extra carrot and tomato. Combine with some good wholesome bread and anything else that your little heart desires.