East Indian Soup Recipes

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

Steps:

• Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
• Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.