I set out to make a lentil soup over the weekend. My refrigerator was fairly bare so I was going for something pretty basic. As I thought about a spice, I quickly grabbed curry. The result left me wondering. Did I make soup or dal?
Curried Lentils and Mushrooms
Ingredients (Makes 4 – 5 cups)
- 1 t olive oil (optional; you can also use salted water or veggie broth)
- 2 celery stalks, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable stock (I used low-sodium, homemade)
- 2 cups filtered water
- 1.5 cups dry red lentils, rinsed and drained
- 2 cups sliced mushrooms (I used baby bellas)
- 1 bay leaf
- 1.5 t curry
- Juice of half a lemon
- Salt, to taste
Instructions
- Saute celery and garlic in olive oil in an uncovered pressure cooker for a about a minute.
- Add stock, water, lentils, mushrooms, bay leaf and curry.
- Cover the pressure cooker, bring to pressure and then cook at pressure for 4 minutes (yes, FOUR minutes).
- Allow pressure to release naturally.
- Remove the cover, away from you.
- Stir in lemon juice.
- Taste and add salt, if needed.
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Soup?
Dal?
Yes!
This recipe is a reminder to me that delicious food does not have to be complicated. I chose a few basic ingredients and was delighted with the result.
14 thoughts on “Curried Lentils and Mushrooms (Soup? Dal? You decide!)”
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Definitely looks like a good bowl of something =)
I make such soup too… It never crossed my mind to use the pressure cooker though! Thanks! I have the same place mats 🙂 Have a good day!
from the looks of it . . . it could go either way!
that looks great! I’m a sucker for anything Dal-like 🙂
Quick question – do you use a stove top or electic pressure cooker? I have an old stove top one that I’m just getting around learning to use, but am finding it highly addictive!
Stove top! Girl, I’m totally addicted! I have two now — Saturday I made a homemade veggie stock in the 6 quart pressure cooker in under 30 minutes. Used the stock all weekend in other recipes. So much yummy fun!
I love daal! This actually meet all the requirements of the cleanse I’m doing right now. It may make an appearance at dinner this week. Love Indian flavors in anything and everything.
LOVE the mushrooms in this! Depth of flavor AND texture! 😀
Thank you for this! I was wondering what I was going to make for dinner and I have all of these ingredients on hand – win!
My husband makes stuff like this all time, it’s his staple. I guess dal would depend on the spices, but as long as it’s good who cares!
Yum, this looks perfect and probably a good recipe to freeze the leftovers too.
woo hoo – just made this for lunch! Was out of red lentils, so used brown, but it doesn’t seem to matter. This is stellar!!
Thank you! I’m so glad to hear you enjoyed it! (I’ve been eating it over a bed of lightly steamed spinach and loving it!)