 |
Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 8 |
|
This is probably not for everyone, but if you are into spices, you might want to give this a try. As always, adjust whatever spice to your taste. Ingredients:
2 1/2 cups dried red lentils |
2 medium onions, chopped |
2 tablespoons vegetable oil |
1 1/2 teaspoons salt |
4 teaspoons chili powder |
3 teaspoons ground coriander |
2 teaspoons turmeric |
2 teaspoons fresh ground pepper |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon cayenne |
1/2 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
5 cups water |
3 cups chicken broth |
Directions:
1. In a bowl, place lentils and add water to cover.
2. Let soak for 1 hour, then drain.
3. Heat oil in a large saucepan.
4. Saute onions until golden brown.
5. Add next 10 ingredients and cook over low heat, stirring occasionaly, for 5 minutes.
6. Add lentils, water and broth; simmer until lentils are very tender, about 25-35 minutes.
7. You can eat the soup at this point or if you prefer, you can let the soup cool, pour into a blender container (in batches) and puree.
8. If you puree the soup, then you will need to reheat it.
9. Ladle into individual soup bowls.
|
|