Tuesday, September 23, 2014

Red Lentil Soup

Red Lentil Soup

1 1/2 cups red lentils
1 teaspoon turmeric
1 teaspoon cumin seed
3 cardamom pods
6 curry leaves
6 cups chicken stock

2 T ghee or vegetable oil
2 teaspoons mustard seeds
2 garlic cloves, cut in half
salt and pepper
1 lemon


Saute the garlic, mustard seeds, cumin seed, cardamom and turmeric in the ghee or vegetable oil until fragrant. Add the lentils and broth. Bring it to a boil, then simmer until soft, about 30 minutes. Carefully pour into a blender and puree. Salt and pepper to taste. Garnish with fresh cilantro.

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