Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, January 3, 2007

Curried Dal with Mushroom Soup

Jyoti's Tasty Tip:

Many people have been asking how I made this soup.  Well here is the recipe.  It's not so complicated if you have the right ingredients.  There are so many kinds of lentils, but the red lentils have the best taste.  This is an Indian dish so it's up to you if you want it spicy depending on how much curry powder you use


Remember, it's all about the taste!   Chef Jyoti                                                                      


2 cups red lentils, cleaned and rinsed

2 quarts water

2 tsp. Spectrum Naturals olive oil

1 medium onion, diced

2 garlic cloves, peeled and minced

1 tsp. fresh ginger, rinsed and chopped very fine

2 tsp. panch puran (5 whole spices from India)

1 tsp. cumin powder

1 tsp. curry powder

1 cup shiitake mushrooms, chopped

1 cup white mushrooms, chopped

1 cup celery, diced

˝ cup carrots, diced

˝ cup green pepper, diced

1 tbsp. Frontier vegetable broth powder

˝ bunch cilantro, chopped to taste

Life Lines sea salt

Frontier black pepper to taste


  1. In a stockpot, combine red lentils and water, bring to a boil. Simmer uncovered for 25 minutes or until soft. Skim foam from the surface until it subsides. Set aside.

  2. Heat oil in a skillet and sauté onions, garlic, and ginger until golden brown or about 10 minutes.

  3. Add panch puran, cumin, and curry powder and stir for 2 minutes.

  4. Add mushrooms, celery, carrots, and green pepper: let them sweat, about 5 minutes or until soft.

  5. Add this vegetable mixture to the pot of cooked lentils. Stir in vegetable broth powder, sea salt, and black pepper. Check seasonings and add if needed. Simmer for few minutes and add cilantro at the end.

  6. Serve hot with baguettes.



 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Talley's Green Grocery