Yellow-Lentil Soup with Cilantro Chutney

By kmad

Ingredients

• For the soup
• 1 teaspoon safflower oil
• 1 teaspoon ground coriander seeds
• Vegetable Stock
• 1 1/2 cups yellow lentils (12 ounces), rinsed well
• Coarse salt
• For the chutney
• 1 cup fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons safflower oil
• 2 teaspoons finely grated peeled fresh ginger

Details

Servings 4

Preparation

Step 1

1.Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
2.Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.