Madras-Style Red Lentil Soup
- Number of Servings: 6
Ingredients
Directions
Ingredients:2 1/2 cups (300g) red lentils, sorted and rinsed4 tablespoons ghee, butter or oil1 teaspoon fenugreek seeds1 teaspoon brown mustard seeds1 tablespoon cumin seeds1 teaspoon coriander seedsgenerous handful of dried curry leaves1 onion, finely chopped1 leek, both green and white parts, finely chopped1 clove garlic, minced or crushed1-inch piece fresh ginger, minced or grated3 to 4 fresh green chilies, seeded and finely chopped1 teaspoon sugar2 teaspoons sea salt1 teaspoon turmeric1/2 teaspoon cayenne1/4 teaspoon asafetida6 cups waterFinish:1 carrot, dicedhandful of kale, chopped2 tablespoons rice flour, diluted in 2 cups of water2 cups tomatoes, dicedjuice from 2 limesGarnish:handful of fresh cilantro or parsley, choppedpinch of saffron threads1 to 2 fresh green chilies, seeded and cut into thin strips
Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the fenugreek seeds, mustard seeds, cumin seeds and coriander seeds. Stir and fry for 1 minute or until the mustard seeds turn grey and begin to splutter and pop. Toss in the curry leaves, stir, and then add the onions and leeks and cook for 5 minutes or until they are soft and translucent. Stir in the garlic, ginger, chilies, turmeric, cayenne, sugar, salt and asafetida.
Add the red lentils and 6 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender.
Mix in the rice flour and water, tomatoes, lime juice, kale and carrot. Again, bring to a boil, reduce the heat to medium low and cover and simmer for another 15 minutes. Partially blend the soup with a hand blender or in batches in a countertop blender or food, adding more water or broth as desired.
Serve hot, garnished with fresh cilantro or parsley, a sprinkle of saffron and a few strips of fresh chilies.
Serving Size:�6
Add the red lentils and 6 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender.
Mix in the rice flour and water, tomatoes, lime juice, kale and carrot. Again, bring to a boil, reduce the heat to medium low and cover and simmer for another 15 minutes. Partially blend the soup with a hand blender or in batches in a countertop blender or food, adding more water or broth as desired.
Serve hot, garnished with fresh cilantro or parsley, a sprinkle of saffron and a few strips of fresh chilies.
Serving Size:�6
Nutritional Info Amount Per Serving
- Calories: 318.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 508.9 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 23.4 g
- Protein: 19.8 g
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