Lentil Soup
(from Cera82v’s recipe box)
This soup makes a great entree if you reduce the amount of liquid used to 2 cups, don’t puree the soup, and serve it over rice.
Source: The Spicy Food Lover's Bible
Categories: Lentils
Ingredients
- 2 to 3 teaspoons vegetable oil
- 1/2 cup chopped onion
- 1 teaspoon black mustard seeds
- 3 cloves garlic, minced
- 4 teaspoons, grated ginger
- 4 small dried red chiles, such as piquin, chiltepin, or de arbol
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 cups vegetable broth
- 1/2 cup red lentils, picked over
- 1 medium potato, peeled and diced
- Chopped fresh cilantro or parsley for garnish
Directions
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Heat a heavy stockpot or saucepan over medium high heat, add the oil, and when hot, add the onion and mustard seeds and saute for 3 to 4 minutes. Add the garlic, ginger and chiles and continue to saute for an additional 2 minutes. Stir in the coriander, cumin and turmeric and heat for an additional minute.
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Add the broth, lentils and potato to the stockpot and heat to just below boiling. Simmer the soup for 30 to 40 minutes, or until the lentils and potatoes are very soft. Put the soup in a blender or food processor and puree until smooth. Strain the soup back into the pot and reheat.
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Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.