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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love red lentils and this is a mildly spiced vegetarian soup. feel free to add more spices, or substitute basil if you don't like cilantro Ingredients:
2 tablespoons vegetable oil |
1 large onion, sliced |
2 tablespoons minced garlic |
2 tablespoons minced fresh ginger |
2 tablespoons minced jalapeno peppers |
1 1/2 tablespoons curry powder |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cumin |
2 bay leaves |
8 ounces red lentils, rinsed |
8 cups chicken broth or 8 cups vegetarian broth (commercial broth or diluted cubes) |
3 tablespoons fresh cilantro, chopped |
2 tablespoons fresh lemon juice |
2 tablespoons mango chutney or 2 tablespoons tomato chutney |
2 teaspoons salt |
fresh ground black pepper |
1/3 cup sour cream or 1/3 cup plain yogurt |
Directions:
1. In a 6-quart heavy bottom pot, heat the oil over medium heat.
2. Stir in the onion, reduce the heat and cook for a few minutes without burning the onion.
3. Add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes.
4. Add the lentils and broth; bring to a boil.
5. Cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked.
6. Remove and discard the bay leaves.
7. Stir in the cilantro, lemon juice and chutney.
8. Season with salt and freshly ground pepper.
9. Just before serving, reheat the soup; If the soup is thicker than you like, thin it with more broth.
10. Garnish the soup with dollops of sour cream or yogurt.
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