INDIAN LENTIL SOUP

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INDIAN LENTIL SOUP

Ingredients

For the soup, you’ll need:

3 cups petite yellow or red lentils (or a mixture of the two)

5-6 cups water (can add more for desired consistency)

4 cups chicken stock or vegetable stock

3 curry leaves

1 cup diced onion

8 cloves garlic, minced

2 teaspoons minced ginger

2 jalapenos, finely chopped

½ teaspoon mustard seeds

1 teaspoon coriander seeds

2 tablespoons oil

1 tablespoon butter

1 teaspoon garam masala

¾ teaspoon cumin

1 teaspoon turmeric

1 teaspoon ground fenugreek

½ teaspoon chili powder

½ cup tomato puree

2 teaspoons salt

For the quick garlic naan, you’ll need:

Store-bought naan

Softened butter

2 cloves minced garlic

1 tablespoon finely chopped cilantro

Instructions

1. Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.

2. While that’s happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.

3. After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently.

This article and recipe adapted from this site

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