This website uses cookies to improve your experience while you navigate through the website. Necessary cookies are absolutely essential for the website to function properly. —shayma. This is a dish I prepare when I am at home alone, when my husband is working long hours. And don't forget that glass of Falanghina or Vermentino. By continuing to view our site, you consent to the use of cookies on our site. This was also my go-to dish when I was a single girl- I would let the lentils simmer for 30 mins, while I sat on my bed, after work, catching up on Harper's Bazaar or that book that I just couldn't put down. In this recipe, the ratios are most important. Enter one of our contests, or share that great thing you made for dinner last night. Yum! Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Your email address will not be published. :). Foodie Pro & The Genesis Framework. This lentil soup is very healthy, there is no oil; for some reason, when the two lentils meld together, they produce a buttery taste. Place it on a low-medium flame, cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow- you don't want a yellow protein mess on your stovetop- take my word for it! falanghina in the fridge? This sounds lovely. For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. And if you're like me, set your table for one, and eat there with your best linen and cutlery, so what if you're eating alone, right. Love it! BLUEBERRY STRUDEL WITH A GREEK YOGURT SAUCE ». Dal aur Sabzi – Lentil Kale Soup in the Pakistani Manner — Silk Route food memoir by Shayma Saadat – The Spice Spoon says: November 13, 2013 at 10:53 am […] in between all the duck fat, sugar and meat gluttony, we missed the simple and wholesome taste of dal; a Pakistani lentil dish. So what if you're eating alone, right? i think we're friends now :) many thanks for your kind words. My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. These cookies do not store any personal information. Instructions For the Dal: Place the rinsed lentils, vegetable stock, tomatoes, and salt in a stock pot. These cookies will be stored in your browser only with your consent. For my recipe, the ratio of red lentils to mung lentils should always be 3:1, with the salt and cayenne pepper adjusted according to the amount you decide to make. https://www.unicornsinthekitchen.com/chicken-lentil-soup-recipe It is mandatory to procure user consent prior to running these cookies on your website.

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