The perfect symbiosis of Indian dal and the freshness of lemons
It may only be the end of September, but autumn couldn't be knocking louder on the door. Here in Berlin in particular, a rough wind is blowing and a grey blanket of clouds is hanging over the city. Temperatures have not climbed above 16°C for days. So even the slowest among us are realising that summer is coming to an end. A sad realisation that, like every year, brings with it a certain melancholy. Don't you also have the feeling that time is passing faster and faster?
But we are not sad children. We look forward and see the positive side of life, because every change also brings good things! In this case, the positive side is clearly warming, delicious soups! There is (almost) nothing nicer than sitting inside in cold weather and eating a delicious soup. Feeling how warmth spreads through your body with every spoonful. And how you discover a different aroma of the different ingredients with every bite. That's why we love the cold weather!
And that's why we don't want to keep you from knowing which soup we welcomed autumn with in the office this year. We opted for an Indian-inspired dal with a hint of lemon, topped with fresh vegetables from the oven. It was particularly important to us to use vegetables that are currently in season. And that's how we ended up with cauliflower and Chinese cabbage. German cauliflower can be harvested from around July to November, similar to the Chinese cabbage that is also used.
You can change this recipe however you like and use whatever vegetables you can find in your local store as a topping. There are no limits to your creativity. :)
