A few years ago, I had the opportunity to take a trip to Bangladesh with a friend. We were excited to explore the country and experience its unique culture and cuisine. As we wandered through the streets of Dhaka, we stumbled upon a small restaurant that smelled absolutely amazing. Curiosity getting the best of us, we decided to go in and try some of the food.
As we looked over the menu, we noticed a dish called "Daal Shorba," which we had never heard of before. Intrigued, we decided to order it, and it turned out to be one of the best things we had ever tasted. It was a delicious lentil soup with a variety of spices, and we knew we had to find out how to make it ourselves.
The next day, we set out to find a local market to gather the ingredients for the soup. With the help of some friendly locals, we were able to find everything we needed, including a few spices that we had never seen before.
Back at our hotel, we spent the evening experimenting with the recipe, trying to recreate the flavors we had experienced at the restaurant. It took a few tries, but eventually, we were able to get it just right.
As we sat down to enjoy the soup we had made, we couldn't help but feel grateful for the experience we had had. It was amazing to discover a new dish in a foreign country and be able to bring it home with us. We knew that this recipe would be something that we would cherish and share with our loved ones for years to come.
In the end, our trip to Bangladesh was truly unforgettable, and we knew that the Daal Shorba would always be a reminder of the amazing experiences we had there.
Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 cup dried green or brown lentils
4 cups vegetable broth
1 can (14 oz) diced tomatoes, undrained
1 tsp dried thyme
1/2 tsp ground cumin
Salt and pepper to taste
2 cups baby spinach, washed and chopped
Lemon wedges, for serving
Instructions:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
Add the carrots and celery and sauté for another 2-3 minutes.
Add the lentils, vegetable broth, diced tomatoes (including the liquid), thyme, and cumin. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
Add salt and pepper to taste, then stir in the chopped spinach. Cook for another 2-3 minutes, or until the spinach is wilted.
Serve hot with lemon wedges for squeezing over the top.
Enjoy your vegan lentil soup!