Dal and Carrot Stew

Based on the recipe from Dan and Claire's Cooking Disaster Index. See guys, I tried to follow a recipe (tried really hard).

Ingredients

3/4 c. lentils (brown)
4 packets bullion and 2.5 c. water
2 carrots (chopped)
2 onions (chopped)
1 tin tomatoes (the small size)
2 cloves garlic (chopped)
2 tsp. oil
1 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
Salt (to taste)
1 tsp. cayenne pepper

Methodology

1. As in the other recipe, put the lentils, carrots, onions, garlic, and tomatoes in a pot and add 3 packets of bullion and 1.5 c. water (I'm assuming you're using powdered bullion. If you're not, just make 1.5 c. of stock and put that in). Bring it to a boil, then turn it down and let it simmer for a while. Perhaps now would be a good time to make some chapati.

2. Heat the oil and the spices in another pan for about a minute. Add salt. Put aside.

3. When the lentils are cooked, turn off the burner. Put half the soup in a bowl and blend it (I use an immersion blender, which works well for getting the chunks out without destroying the texture of the lentils).

4. Add the blended soup back into the main pot. Put in the oil and spices, another packet of bullion, and another cup of water. Mix. Put it back on the heat and warm it up if needed. Enjoy!

Notes

*Also super easy. I did it this way because I have only two pots (a small one and a big one) which made it difficult to do both this and the chapati simultaneously (I needed the wok to cook the bread). But it came out really well.

*If you make 5 servings, only 90 calories/serving. Wow!

*This and the chapati get 1/7 on the disaster scale. I'm awesome (and so are Dan and Claire, who came up with the original. Thanks, guys!)