RED LENTIL SOUP WITH CLOVES
I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.
Provided by Tessa Morales
Categories Lentil
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
- Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
- Season with salt, pepper and lime juice, to taste.
- Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
- Serve the soup with the bread croutons and lime wedges, on the side.
- Enjoy!
RED LENTIL SOUP
Provided by Aarti Sequeira
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
- Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.
Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams
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