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00Ingredients
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2 tablespoons vegetable oil
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1 onion, chopped
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3 cloves garlic, minced
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4 teaspoons grated ginger
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4 small dried red chiles, such as piquin, tepin, chiltepin, or arbol
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon turmeric
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3 cups vegetable broth
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½ cup red lentils, picked over
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1 medium potato, peeled and diced
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Garnish: Chopped fresh cilantro or parsley
Instructions
Heat the oil in a heavy stockpot or saucepan and saute the onion 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.
Add the broth, lentils, and potato to the pot 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.
Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.
| Servings |
| 4 |
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This vegetarian soup from India is so full flavored that you won’t miss the meat. I like to cook with lentils because unlike other beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entree by reducing the amount of liquid, either pureeing the soup or not, and serving it over rice.
Ingredients
InstructionsHeat the oil in a heavy stockpot or saucepan and saute the onion 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. Add the broth, lentils, and potato to the pot 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. Ladle the soup into individual bowls, garnish with cilantro or parsley, and serve.
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