Red lentil soup w/bacon
A modified recipe from the internet


1 cup split red lentils
3 cups water
2 tablespoons ghee
1 small yellow onion, diced small
4 cloves garlic, thinly sliced
1 (1/2-inch) piece fresh ginger, peeled and minced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 bay leaf
1 (15-ounce) can diced tomatoes, or 2 diced large, ripe tomatoes
4 strips bacon
4 large mushrooms
Pinch butter


Cook the lentils. Sort through the lentils and remove any debris. Rinse in a fine-mesh strainer under cool, running water. Place the lentils and 3 cups water in a small saucepan and bring to a simmer over medium-high heat. Reduce the heat slightly to maintain a simmer, and cook until the lentils are tender, about 30 minutes. Meanwhile, cook the spices.

Sauté the aromatics and spices. Heat the ghee in a medium skillet over medium-high heat. Add the onion, garlic, and ginger, and cook until browned, about 8 minutes. Add the salt, cumin, turmeric, coriander, and bay leaf, and cook until fragrant, about 1 minute more.

Add the tomatoes. Add the tomatoes along with their juices, reduce the heat to low, and keep warm while the lentils cook.

Add the aromatics and tomatoes to the lentils. Add the tomato mixture to the cooked lentils and stir to combine. Do not be gentle, use a wooden spoon or spatula to mash the lentils and combine the mixture.

On a separate pan heat the butter and fry the mushroom and bacon. When ready add it to the dal.

Original and better source:
Lentil · Soup · Dal