Souper Meals #3: Daal with a Twist

A little Mediterranean, this delightful lentil soup is unique with its addition of green beans and sundried tomatoes. If you have a favorite daal recipe, just use that. If not, here's one I have enjoyed. It makes a huge pot, so reduce the amounts if you're only cooking for 1 or 2 and don't plan on freezing the extras.

1 c. red lentils
3 c. water
1 can (16 oz) crushed tomatoes
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp. sesame seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/2 tsp. mustard seeds
1/2 tsp. fenugreek seeds
1 bay leaf
1 tsp. turmeric
1 lb. fresh green beans, sauteed
2 c. sundried tomatoes

Simmer the lentils, water, tomatoes, onion, garlic and spices until lentils break down. (I put mine in a crock pot for about 4 hours). Remove bay leaf. Puree in batches in blender. Add beans and tomatoes. Lightly salt if needed.

To your health and happiness,
Hailey