A hearty and delicious soup made using red lentils and smoked bacon. The lentils have been cooked with a Goan twist using a traditional Dal recipe (with bacon), then blended to a smooth base and topped off with crunchy smoked bacon bits. Yum! Yum! was my daughter's reaction to this soup. I hope you try it and come to the same conclusion.
1. Prep your ingredients before you begin to save time while cooking.
2. Heat a couple teaspoons of oil in a pot and add a third of the chopped bacon to it. Fry until the bacon starts to release it's oils.
3. Add the curry leaves, mustard and cumin seeds to the pot. Fry until the mustard starts to pop.
4. Add the chopped ginger and garlic next. Fry for a minute or two.
5. Add the chopped onions next and saute for a few minutes until they start to soften.
6. Add the turmeric to the mix. Give it a quick stir and move to the next step.
7. Add the chopped tomatoes to the pot and cook for a few minutes until the tomatoes start to release their juices.
8. Add one cup of water or stock to the pot and add the potatoes to the mix.
9. The washed lentils go in next. Add 5 - 6 cups of water or stock to the pot, and cook for around 20 minutes, until the potatoes and lentils are fully cooked.
10. Once cooked, pull out the curry leaves, and let the dal cool down.
11. While the dal is cooling down, chop up the remaining bacon and fry in a couple teaspoons oil until cooked.
12. Drain and remove to a paper napkin to drain off excess oil.
13. Blend the dal in batches to a smooth base. Return the blended base to the pot and add half of the bacon to it. Cook for another 5 - 10 minutes. Save the rest of the bacon to top off your bowl of soup.
14. Serve with bread or warm garlic dinner rolls.
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