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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This creamy lentil soup starts with dried red lentils and is flavored with turmeric, cumin, garlic and a bit of lime juice. Ingredients:
2 1/3 cups water, divided |
1 1/2 cups dried small red lentils |
1 teaspoon sugar |
1/4 teaspoon ground turmeric |
1 (14 1/2-ounce) can vegetable broth |
1 tablespoon vegetable oil |
1/2 teaspoon cumin seeds |
1 1/2 cups minced onion |
3 garlic cloves, minced |
2 tablespoons fresh lime juice |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
cilantro sprigs (optional) |
Directions:
1. Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are very tender. Cool slightly. Place lentil mixture in a food processor or blender; process until smooth. Set aside.
2. Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; cook 30 seconds or until toasted. Add onion and garlic; sauté 10 minutes or until lightly browned. Stir in pureed lentil mixture, 1 cup water, juice, salt, and red pepper; cook until thoroughly heated. Garnish with cilantro sprigs, if desired.
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