Red Lentil Soup with Garam Masala Recipe

Red Lentil Soup with Garam Masala Notes

From Nepal; Ingredients with a '*' can be replaced with 4 1/2 teaspoons of ground Garam Masala

Ingredients

• 2-1/2 cups dried red lentils (about one pound)
• 2 medium onions, chopped fine
• 2 tablespoons vegetable oil
• 1-1/2 teaspoons salt
• 2 teaspoons chili powder, medium hot
• 1-1/2 teaspoons coriander seed, ground *
• 1 teaspoon turmeric powder
• 1 teaspoon freshly ground black pepper *
• 3/4 teaspoon cumin seed, ground *
• 3/4 teaspoon ground cinnamon *
• 1/2 teaspoon cayenne chile pepper
• 1/4 teaspoon ground cardamom *
• 1/8 teaspoons ground cloves *
• 6 cups water
• 2 cups chicken broth

Serves / Yields

12 cups

Preparation Instructions

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.

In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden brown. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.

Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl. In a pan heat soup over moderate heat, stirring, until hot and season with salt if necessary. Makes about 12 cups, serving six as a main course.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• Bean, Indian, Soup

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