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DONG QUAI DAHL (Indian style lentil soup) with QUINOA

November 10, 2014

Make the medicinal herb broth:

8 cups water or vegetable or grain or bone broth or meat stock

16 cloves Garlic, peeled, whole

1oz Dong Quai Root

Place all of the above in large pot and simmer covered for 1 hour.

Strain or take out all herbs with slotted spoon and discard.

Sauté on low in a separate pan until onions are completely and fully cooked:

2 cups Onions chopped to small size 4 Tablespoons Sesame Oil 8 cloves fresh Garlic, finely chopped or minced 2 Tablespoons fresh Ginger, finely chopped or minced 5 teaspoons Cumin Seed powder 4 teaspoons Chili Powder 4 teaspoons Turmeric Root powder 2 teaspoons Coriander Seed powder 1 teaspoons Cardamon Seed powder 1/2 teaspoon Cinnamon powder 1/4 teaspoon Anise Seed powder 1/4 teaspoon Fenugreek Seed powder 4 whole Bay Leaves 2 teaspoons Sea Salt

Add to above strained herb broth:

Sautéed onion & spice mixture above 4 cups cooked Quinoa 4 cups cooked Lentils Adjust salt or spices if necessary; add cayenne pepper if desired

No need to cook soup further. Serve warm.




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