INDIAN RED LENTIL SOUP

INDIAN RED LENTIL SOUP image

Yield 6

Number Of Ingredients 14

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INGREDIENTS
1 1/2 cups (10 ½ oz/530 g) 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
pinch of cayenne pepper
6 cups (48 fI oz/ 1.5 L) water, Vegetable Stock (page /3), or Chicken Stock (page //)
1 1/2 cups (9 oz/280 g) peeled, seeded, and diced tomatoes (fresh or canned)
2 tablespoons lemon juice, or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh mint or cilantro (fresh coriander)

Steps:

SERVES 6 ~ Pick over the red lentils and discard any misshapen lentils or stones. Rinse the lentils and drain. ~ In a saucepan over medium heat, melt the butter. Add the onion and saute, stirring occasionally, until tender and translucent, 8-10 minutes. Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices, 2-3 minutes. Add the lentils and then gradually add the water or stock, stirring constantly. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft, 30-45 minutes. ~ Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender or food processor. Return the soup to a clean saucepan and place over medium heat. Stir in the tomatoes and lemon juice and cook until heated through. Season with salt and black pepper. ~ To serve, ladle into warmed bowls and sprinkle with the mint or cilantro.