W. Sonoma Indian Red Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from the Williams Sonoma Soup for Supper cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step. Ingredients:
1 1/2 cups red lentils |
3 tablespoons unsalted butter |
1 large yellow onion, chopped |
2 tablespoons ground coriander |
2 teaspoons ground cumin |
2 teaspoons peeled and grated fresh ginger |
1/2 teaspoon ground turmeric |
1 pinch cayenne pepper |
6 cups water or 6 cups vegetable stock or 6 cups chicken stock |
1 1/2 cups peeled seeded and diced tomatoes (fresh or canned) |
2 tablespoons lemon juice (to taste) |
salt & fresh ground pepper |
3 tablespoons chopped fresh mint or 3 tablespoons fresh cilantro |
Directions:
1. Pick over the red lentils and discard any misshapen lentils or stones.
2. Rinse lentils and drain.
3. In a saucepan over medium heat, melt the butter.
4. Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
5. Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
6. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
7. Add the lentils and then gradually add the water or stock, stirring constantly.
8. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
9. Remove from the heat and let cool slightly.
10. Working in batches, puree the soup in a blender or food processor.
11. Return the soup to a clean saucepan and place over medium heat.
12. Stir in the tomatoes and lemon juice and cook until heated through.
13. Season with salt and black pepper.
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