W. Sonoma Indian Red Lentil Soup

This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Pick over the red lentils and discard any misshapen lentils or stones.
  • Rinse lentils and drain.
  • In a saucepan over medium heat, melt the butter.
  • Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
  • Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
  • Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
  • Add the lentils and then gradually add the water or stock, stirring constantly.
  • Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
  • Remove from the heat and let cool slightly.
  • Working in batches, puree the soup in a blender or food processor.
  • Return the soup to a clean saucepan and place over medium heat.
  • Stir in the tomatoes and lemon juice and cook until heated through.
  • Season with salt and black pepper.
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@The Mad Slovak
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@The Mad Slovak
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"This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step."
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  1. MechanicalJen
    I omitted the cayenne, and didn't puree the final mixture. I'm sure this affected presentation, but it leaves the soup with that wonderful red lentil texture. Delicious blend of flavors - very healthy and exotic!
    Reply
  2. The Mad Slovak
    This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.
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