Dahl Soup with Garlic-Parsley Pita Bread

Makes about 4-5 servings

For the Dahl Soup

1 1/2 cups red lentils

2 tbs oil or ghee

2 garlic cloves, roughly chopped

About 1 tb fresh ginger, roughly chopped

1 tomato, roughly chopped

1 tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp curry powder

Salt

Pepper

About 1 carton or 4 cups of vegetable broth

2 tbs coconut milk

Minced parsley (to garnish)

For the Pita Bread

1 tsp oil

1 garlic clove, grated

1/2 tsp minced parsley

1. Give the red lentils a good rinse. Set aside.

2. In a medium-sized pot with the oil or ghee, cook the ginger and ginger for about 30 seconds on medium-high heat. Add the spices and “toast” them for about 20 seconds. Add the lentils and stir. Add a pinch of salt and pepper, and then the vegetable broth. Cover the pot with a lid and let everything cook on low for about 25 minutes, or until the lentils soften.

3. Take the pot off the stovetop. Blend everything using an immersion blender until smooth. Put the pot back on the stovetop and cook on low for about 2 minutes. Add the coconut milk and stir.

4. For the Garlic-Parsley Pita Bread - Combine the grated garlic with the oil in a small bowl. Brush one side of the pita bread with mixture, and then sprinkle the parsley on top. Toast until slightly browned and warm, and enjoy with the soup!