Total Time
1hr
Prep 15 mins
Cook 45 mins

Lentil Soup

Ingredients Nutrition

Directions

  1. Simmer lentils in water with salt and 1 tsp oil.
  2. Place chopped onions and chile, peeled garlic clove and spices in blender. Grind.
  3. Fry this in oil, then add cumin and tumeric, stirring until oil separates. Add a little salt. Mix with the cooked lentils, boil for ten minutes.
  4. cook's hints: remove and discard chile seeds with the end of a potato parer while wearing plastic gloves. I like serrano chile.
  5. keep your mouth shut while chopping onions and you won't cry.

Reviews

(1)
Most Helpful

Tasty. The recipe is pretty ambiguous, so it took some experimenting on my part. I haven't had this in an authentic Indian restaurant, so I'm not sure how it's supposed to taste. I didn't have any fresh chilies in the house, so I substituted a 1/4 teaspoon of red pepper flakes. The recipe doesn't say how much water to use, so I guessed at 6 cups. It didn't give quantities for most of the spices, so again I guessed at 1/4 teaspoon each. It didn't say how much oil to fry the onion/spice mixture in, so I guessed at 1 tablespoon. After adding to the lentils and boiling for 10 minutes, I reduced the heat and simmered, covered for 45 minutes. The lentils were tender-crisp. I pureed half of them and added them back in and at the end of the cooking added 1 tablespoon white vinegar and a pinch of sugar. I must have done something right, because it was very tasty.

Deb Wolf April 28, 2007

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