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Lentil Soup

Cuisine: Indian
Courses: Soup
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
1 tablespoon 15mlOnion - diced (large)
1 teaspoon 5mlSalt
2 tablespoons 30mlPureed garlic
1 1/2 tablespoons 22mlFreshly-grated ginger
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 1/2 cups 355mlLentils - washed, drained
5 cups 1185mlChicken stock, canned broth, or water
  Plain yogurt - for garnish

Recipe Instructions

Melt butter over medium-high heat in a large stockpot or Dutch oven. Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.

Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt.

This recipe yields 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A36 broadcast 12-03-1997) - Downloaded from their Web-Site -


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