Dal Shorba

Inspired by a fireside bowl of soup at the Bangara Camp at Sangla

Broth

2 large white onions
1 head of celery
4 large carrots
1 fresh hot pepper, like a jalapeno, sliced with the seeds intact
A handful each of fresh dill, cilantro and flat leaf parsley, washed

1 can vegetable or chicken broth
4 quarts of water

4 cloves of garlic, peeled and roughly chopped
1 tablespoon of peeled, sliced ginger

1 1/2 teaspoons turmeric
1/2 teaspoon chili powder
4 cardamom pods
1 teaspoon paprika
1 teaspoon garam masala
Salt and pepper to taste

1.  Wash and roughly chop the onions, carrots and celery.  Add to a large soup pot with the pepper, herbs, brother, water, garlic, ginger and spices.  Bring mixture to a boil and reduce to a simmer.  Simmer, covered, for two hours.

Dal Shorba

12 oz. fasting cooking red lentils, washed
2 red potatoes, peeled and diced
1 clove of garlic, peeled and thinly sliced
1 teaspoon fresh ginger, grated
Dill, cilantro and flat leaf parsley, washed and roughly chopped
Juice from half a lemon
Salt and pepper to taste

Thick, plain and tart yogurt

1.  Strain the broth into a large bowl, removing all but a cup of the remaining vegetables.  Return the cup of vegetables and the broth to the large soup pot and add the lentils and potatoes.  Bring the mixture to a boil and then reduce to a simmer, simmering, covered for about 40 minutes.  Being extremely careful, use an immersion blender to puree the soup.  Add the garlic and ginger and cook for about five minutes.  Season the soup with salt and pepper to taste.  Add the lemon juice and herbs and serve immediately, with a dollop of yogurt if desired.

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