Cooking Index - Cooking Recipes & IdeasRed Lentil Soup W/ Indian Spices Recipe - Cooking Index

Red Lentil Soup W/ Indian Spices

Cuisine: Indian
Type: Vegetables
Courses: Dressings, Soup
Serves: 1 people

Recipe Ingredients

2 tablespoons 30mlBlack mustard seeds
2 teaspoons 10mlCumin seed
2 teaspoons 10mlFennel seed
1 tablespoon 15mlPeanut oil - or ghee
2 cups 125g / 4.4ozOnion - coarsely chopped
2 tablespoons 30mlFresh ginger root - minced
1/2 teaspoon 2.5mlRed pepper flakes
2 cups 474mlWater
2 1/2 cups 592mlSoy milk
1   Tomatoes - diced
1 1/4 cups 296mlRed lentils - rinsed and patted dry
3   Carrots - sliced, cut in 1/2" thick
1/3 cup 30g / 1.1ozUnsweetened grated dried coconut
1 teaspoon 5mlSalt

Recipe Instructions

1. In a small bowl, combine the mustard seeds, cumin and fennel seeds. Heat the oil in a large, heavy (preferably nonstick or enameled) soup pot over high heat. Add the seeds, cover, and sizzle until the mustard seeds begin to pop, 15 to 30 seconds. Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute.

2. Stir in the onion, ginger, and red pepper flakes. Saute over medium-high heat for 1 minute, stirring frequently and taking care to scrape up any seeds that have stuck to the bottom of the pot. Add the water, 2 cups of soymilk, and the tomatoes (with canning liqiuid), and bring to a gentle boil. Reduce the heat to medium-low (or soymilk will froth and boil over) and stir in the red lentils, carrots, and coconut. Cover and cook at a gentle boil for 20 minutes, stirring from time to time.

3. Add the salt and continue cooking, covered, until the lentils have melted into a coarse puree, about 15 minutes more. If the soup is too thick, thin to the desired consistency with additional soymilk. Adjust seasonings before serving.

Serves 6.

Source:
The New Soy Cookbook - Lorna Sass

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