Indian Lentil Soup

DSC_0406RECIPE #468, DAY #642

FOUR STARS

ORIGINAL RECIPE: Another recipe from my old files, this came from Shehzad Husain’s and Rafi Fernandez’s Indian: Deliciously Authentic Dishes*

TIMING: 40 minutes

DIFFICULTY: Easy

TOOLS: A soup pot, medium sauce pan, and other normal kitchen things

COOK TYPE: Stovetop

DSC_0405HEALTH: You can an A+ for serving this for dinner. Vegetarian protein, vegetables, warmth, spices… win, win, win, win.

EXPERIENCE: So, if it hasn’t become apparent already, I am in the soup section of an old collection of recipes, and it is there that I am going to stay. My plan is to re-make a bunch of old recipes, and I’m just moving through my binder. Soup was the first chapter after Breakfast and Appetizers. There are a LOT of soups (a few which I am skipping for now because they are purely accompaniments and not suppers).\

Haven’t made this soup in a long time, but that’s because I make dahl—its kissing cousin—all the time. This soup is like dahl made into a one-pot supper. It’s tasty, healthy, exotic, homey… you name it.

DSC_0407NOTES: You always want to rinse and inspect your lentils. You are looking for small stones.

If I don’t run my fan while sautéing chilies, my smoke alarm go off. Just a word of advice: turn on your fan.

You could easily omit 1/2 or 3/4s of the potato and add green beans, carrots, and/or cauliflower in their place.

***

  1. In a soup pot, melt 1 tablespoon butter or coconut oil over medium heat. Add 1 minced onion and 1 minced jalapeno and stir until beginning to brown. Add 2 cloves pressed garlic and stir 1 minute.
  2. Add 2/3 cup red lentils and 8 cups water. Bring to a boil, stir, and reduce to simmer. Simmer, partly covered, until lentils have fallen apart, about 20 minutes. Simmer longer, with the over off, if you decide the soup is too runny at this stage.
  3. Meanwhile, fill a medium sauce pan with salted cold water. Add 4 peeled and diced gold potatoes. Bring to a boil, then simmer until tender. Drain and set aside.
  4. Add 30 oz crushed tomatoes, the juice of 1 lemon, 1 tablespoon granulated (or palm) sugar, and 2 teaspoons salt, as well as the potatoes. Taste for seasoning and remove from heat.
  5. Serve topped with chopped cilantro.

***

Serve with naan or chapatti and plain yogurt, if you want. Lime spritzer would work as a drink, or nice, hot chai.

LEFTOVER IDEAS: This re-warms well, but will need some water added to make it the right consistency. Taste for salt and squirt with lemon or lime.

*Recipe changed from the original.

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