Red Lentil Soup recipe a la "Pasta & Co. by Request"
1/4 cup cooking oil 1/2 Tbs whole cumin seeds 1/2 Tbs ground coriander 1/2 tsp turmeric 2 medium onions, peeled and cut into 1/4 inch pieces 2 cloves garlic, finely minced 3/4 tsp red pepper flakes 2 quarts water (I used chicken broth instead for more flavor) 2 cups red lentils (I used green) 1 cup crushed tomatoes in puree 1/4 cup tomato paste 1 1/2 tsp salt 1/2 tsp pepper 7 springs cilantro washed and tied together 1/4 cup lemon juice 3 Tbs chopped cilantro
In a large saucepan, combine oil, cumin seeds, corrainder, and turmeric. Over low heat cook mixture until seeds darken. Remove from heat and add onions, garlic, pepper flakes. Saute over medium heat until onions are translucent. Add water, lentils, tomatoes, tomato paste, salt, pepper, and cilantro sprigs. Bring to a boil and simmer 20 to 30 minutes until lentils are very soft. (More time if necessary). Remove soup from heat, take cilantro sprigs out, and beat soup for a few minutes with a large whisk just to break up any remaining pieces of lentil (do not puree this soup). Stir in lemon juice and chopped cilantro. Taste for seasoning (may need additional salt) and texture (may need to be thinned with a bit of extra water, but it's up to you). Garnish with sour cream and serve with cornbread.
This makes 10 cups--I suggest you make it all, freeze the extra or eat as leftovers. The notes say that it stays in the fridge for days and freezes without a flaw. :)
That looks delish... can I get the recipe??
ReplyDeleteRed Lentil Soup recipe a la "Pasta & Co. by Request"
ReplyDelete1/4 cup cooking oil
1/2 Tbs whole cumin seeds
1/2 Tbs ground coriander
1/2 tsp turmeric
2 medium onions, peeled and cut into 1/4 inch pieces
2 cloves garlic, finely minced
3/4 tsp red pepper flakes
2 quarts water (I used chicken broth instead for more flavor)
2 cups red lentils (I used green)
1 cup crushed tomatoes in puree
1/4 cup tomato paste
1 1/2 tsp salt
1/2 tsp pepper
7 springs cilantro washed and tied together
1/4 cup lemon juice
3 Tbs chopped cilantro
In a large saucepan, combine oil, cumin seeds, corrainder, and turmeric. Over low heat cook mixture until seeds darken. Remove from heat and add onions, garlic, pepper flakes. Saute over medium heat until onions are translucent. Add water, lentils, tomatoes, tomato paste, salt, pepper, and cilantro sprigs. Bring to a boil and simmer 20 to 30 minutes until lentils are very soft. (More time if necessary). Remove soup from heat, take cilantro sprigs out, and beat soup for a few minutes with a large whisk just to break up any remaining pieces of lentil (do not puree this soup). Stir in lemon juice and chopped cilantro. Taste for seasoning (may need additional salt) and texture (may need to be thinned with a bit of extra water, but it's up to you). Garnish with sour cream and serve with cornbread.
This makes 10 cups--I suggest you make it all, freeze the extra or eat as leftovers. The notes say that it stays in the fridge for days and freezes without a flaw. :)
Enjoy!
Thanks for the recipe! I'll try it out this weekend.
ReplyDelete