Masoor dals are skinned & split Brown Lentils (Crimson lentils), grows in Turkey and have the third-highest level of protein (26% protein). Used to prepare Turkish classic red lentil soup dish. When cooked, masoor dal turns to soft golden color and a distinctive earthy flavor.
Cooking lentil soup Instruction: Wash, rinse, soak lightly & drain. Add to 6 cups of water or broth / cup of dal, and some diced
onion, carrot, tomato paste, salt & seasoning, bring to boil. Lower the heat, simmer 20-25 minutes or until lentil and veggies are tender & soft, quickly blend the soup in a blender until creamy not pureed. Check on salt and any other seasonings if needed. Serve with lemons wedge.
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