Indian Red Lentil Soup

By Bostoncook

Williams Sonoma Soup for Supper

Ingredients

• 1 1/2 cups red lentils
• 3 tablespoons butter
• 1 onion, chopped
• 2 tablespoons coriander
• 2 teaspoons cumin
• 2 teaspoons ginger root
• 1/2 teaspoon turmeric
• 1 pinch cayenne
• 6 cups nonfat chicken broth, or vegetable stock or water
• 1 1/2 cups diced tomato
• 2 tablespoons lemon juice
• salt and pepper
• 3 tablespoons cilantro, or mint

Details

Servings 6

Preparation

Step 1

1. Rinse lentils and drain.

2. Heat butter to melt in saucepan. Add onion, saute until tender and translucent. Add spices, mix well. Reduce heat to low, cook, stirring to release flavors, 2-3 mins.

3. Add lentils and stock, stirring constantly. Bring to a boil, then reduce heat, cover partially, and simmer until lentils are very soft, 30-45 mins. Take off heat and cool slightly.

4. Puree in batches, Reheat (or puree right in pot). Add tomatoes and lemon juice, heat through and season. Garnish with cilantro or mint.

Excellent!