This is not the first time I have used dried apricots in a soup and surely it won't be the last. Here Indian spicing comes together with earthy dals, sweet dried apricots and sweet potato tempered by refreshing coconut milk. Yes, soup is more of a winter meal for most of us, but I adore soup anytime of year and although it is hot outside, this spicy dish will help you cool down. Try it yourself and see if you don't agree.
Notes: Toor dal and chana dal are easily obtained at Indian and Asian grocery stores, though you may use red lentils or yellow split peas instead. If using red lentils, just rinse them well and skip the soaking time. Carrots would be a nice substitute for the sweet potato if you want a little less sweetness — toss them in with the lentils with no prior preparation except for a good scrub in cool water.
|Toor Dal Soup with Dried Apricots and Coconut Milk|
|Recipe by Lisa Turner|
Inspired by The Taste Space
Published on July 12, 2013
Simple, rich and comforting sweet and hot Indian dal soup with sweet potato, dried apricots and coconut milk
Other delightful dishes featuring apricots:
Lentil Soup with Prunes and Apricots
Apricot Rum Fritters
Sweet Potato and Apricot Croquettes
Anooshavoor (Turkish Barley and Apricot Porridge)
On the top of the reading stack: Affliction by Russell Banks
Audio Accompaniment: doozers digging up the street a scant block away