Red Lentil Soup with Garam Masala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Garam means hot and masala means spiced, though the mixture is not chili-hot. Instead the classic garam masala spices called for in the recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly aromatic. Ingredients:
2 1/2 cups dried red lentils (about 1 pound), picked over |
2 medium onions, chopped fine |
2 tablespoons vegetable oil |
1 1/2 teaspoons salt |
2 teaspoons chili powder |
1 1/2 teaspoons ground coriander |
1 teaspoon tumeric |
1 teaspoon freshly ground black pepper |
3/4 teaspoon ground cumin |
3/4 teaspoon ground cinnamon |
1/2 teaspoon cayenne |
1/4 teaspoon ground cardamom |
1/8 teaspoon ground cloves |
6 cups water |
2 cups chicken broth |
Directions:
1. In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
2. In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
3. Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.
4. Each serving about 361 calories and 7 grams fat (17% calories from fat). Nutritional analysis provided by Gourmet
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