RED LENTIL SOUP WITH SPICED OIL
From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.
Provided by Chef Kate
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. Use a stick blender to puree the soup or in a blender or food processor puree the mixture in batches, transferring it to a bowl as it is pureed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
- Make the spiced oil:.
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
- Make the pappadams:.
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
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Saher786 Narejo
[email protected]I'm not a huge fan of lentils, but I really enjoyed this soup. The lentils were cooked perfectly and the soup was very flavorful.
Dubaikhan Reactions
[email protected]This soup is a great way to use up leftover vegetables. I usually add whatever I have on hand, such as carrots, celery, onions, and potatoes.
Jiban Tamang
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The red lentils and spiced oil give it a unique and delicious flavor.
Arshi Jahan
[email protected]This soup is a great make-ahead meal. I usually make a big batch on the weekend and then eat it throughout the week. It's also a great soup to freeze.
ashley ford
[email protected]This soup is amazing! It's so flavorful and comforting. I love the addition of the spiced oil. It really takes the soup to the next level.
Hassnain Hafeez
[email protected]I'm not sure what went wrong, but my soup turned out really watery. I followed the recipe exactly, but it just didn't come together. Maybe I'll try again someday.
Mufasa Gomez
[email protected]This soup is just okay. It's not bad, but it's not great either. I think it needs more seasoning.
Jerry Osademe
[email protected]I was really looking forward to trying this soup, but I was disappointed. The lentils were mushy and the soup was bland. I think I'll stick to my old lentil soup recipe.
Suliman Amiri
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying. I highly recommend it!
Aabir Das
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make and it's always delicious. I love that I can use different vegetables depending on what I have on hand.
Benedict Ben
[email protected]This soup was delicious! I followed the recipe exactly, and it turned out perfect. The only thing I would change is to add a bit more salt and pepper to taste.
Imran Prince
[email protected]I'm not a big fan of lentils, but this soup changed my mind! The lentils are so soft and flavorful, and the spiced oil adds a nice touch of heat. I'll definitely be making this again.
Lisa Jump
[email protected]This red lentil soup is a lifesaver! It's so quick and easy to make, and it's always a hit with my family. I love that I can use pantry staples to make it, and it's a great way to get my kids to eat their veggies.