Indianlentilsoup 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.

Steps:

• Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
• While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
• During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
• Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
• Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
• Pour in pureed soup and lemon juice. Bring to a simmer and serve.

Steps:

• Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
• Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.