Indian Lentil Soup
This soup takes a couple hours to make but is well worth it and freezes beautifully! I received this recipe from a colleague but I believe the original source is Madhur Jaffrey.
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INGREDIENTS
Nutrition- 3
- 2(32 ounce) boxes chicken stock
- 1(14 1/2 ounce) can chicken stock
- 1teaspoon ground turmeric
- 2large potatoes
- 4
- 1teaspoon salt
- 1teaspoon black pepper
- 5
- 2 1⁄2
- 4 1⁄2tablespoons water
- 3tablespoons vegetable oil
- 2teaspoons ground cumin
- 2teaspoons ground coriander
- 1⁄2teaspoon cayenne pepper
- 2tablespoons lemon juice
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DIRECTIONS
- Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
- While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
- During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
- Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
- Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
- Pour in pureed soup and lemon juice. Bring to a simmer and serve.
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