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Prep everything before you start.
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Core the tomatoes and cut in half then with the cut side grate on a cheese grater and discard the skins. Set aside.
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Rinse the dal and strain really well. Stir it around so it doesn't stick together.
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Turn the stove onto medium-low heat and add the onion to a 5 1/2 quart pot along with a tablespoon of oil, mustard seeds, cumin seeds and red pepper flakes.
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Sauté until onions are soft and transparent. (About 10 – 12 minutes)
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Add the garlic, ginger and serrano peppers.
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Cook until garlic becomes lightly golden then add the wine, bouillon cubes, and turmeric.
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Stir until wine is reduced and bouillon is dissolved.
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Add the 10 cups water, tomato and dal, then bring to a boil and immediately turn down to medium-low heat and cover.
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Cook for about 30 minutes or until soft.
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Add the lemon juice and salt then cook for a few more minutes to incorporate the flavors.
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You can leave this soup as is or puree it.
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Garnish with crispy black lentils and chopped cilantro. (optional)