Red Lentil Soup with Cloves |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time. Ingredients:
1 1/2 cups red lentils, rinsed and drained |
7 cups water |
1/2 teaspoon ground turmeric |
6 whole cloves, tied in a bouquet garni (cheesecloth) |
2 slices peeled fresh ginger |
1 clove garlic, peeled |
3 -4 teaspoons salt, more to taste |
fresh ground pepper, to taste |
2 -3 tablespoons fresh lime juice, more,to taste |
1/2 cup small cubes of unsweetened bread (for croutons) |
olive oil, for sauteing bread croutons |
lime wedge |
Directions:
1. Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
2. Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
3. Season with salt, pepper and lime juice, to taste.
4. Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
5. Serve the soup with the bread croutons and lime wedges, on the side.
6. Enjoy!
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