Ingredients
-
3
-
2
-
1
-
1
-
2
-
4
-
1
-
1
-
5
-
2 1/2
-
-
-
-
-
Directions
Indian Lentil Soup,This soup takes a couple hours to make but is well worth it and freezes beautifully! I received this recipe from a colleague but I believe the original source is Madhur Jaffrey.,I admit skepticism as I embarked on the actual cooking of this recipe. The first 2 or 3 steps had me wondering just what was I going to end up with? Something to put in my tub to enjoy a nice spa mud bath? I was a little apprehensive, to say the least! I kept going, curious about the end result. I so appreciate that the instructions are so well written! The end result made me feel like I’d finally arrived to someplace I’d never been! Very spa like! 🙂 Unlike the previous two reviewers who thought this too spicy, I liked the spice just fine, and could go a bit heavier on them. used my new Magic Bullet to puree the ginger and garlic; it did a fabulous job. I boiled my chicken breasts in the lentils, it seemed efficient. I served it with a dollop of plain yogurt. Thanks, Rickoholic83! Made for Cookbook Tag.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine the Lentils, 2 Boxes of Chicken Stock and Turmeric in a Heavy Pot and Bring to a Boil. Cover, Leaving the Lid Slightly Ajar, Turn Heat to Low and Simmer For 30 Minutes. |
|
2
Done
|
While Soup Simmers, Peel Potatoes and Cut Into 1/2-Inch Cubes. When Soup Has Cooked For 30 Minutes, Add Cut Potato. Cover, Leaving the Lid Slightly Ajar Again, and Continue Simmering For Another 30 Minutes. |
|
3
Done
|
During the Second Simmering Period, Put the Garlic and Ginger Into an Electric Blender. Add 4 1/2 T Water and Blend Until You Have a Smooth Paste. (used a Food Processor For This Step. You Don't Need It to Be a Paste but It Should Be Finely Chopped.). |
|
4
Done
|
Once the Soup Base Has Finished Cooking It Needs to Be Pureed. Blender 3 Batches. (i Left One Batch Unblended to Give the Soup More Texture.) Put Pureed Soup in a Large Bowl and Set Aside. Rinse and Wipe Out Your Soup Pot. |
|
5
Done
|
Place Cooked and Cubed Chicken in a Separate Bowl and Sprinkle With Salt and Pepper. Toss to Mix. Next, Pour Oil Into Soup Pot and Set Over Medium Heat. When Oil Is Hot, Put in the Garlic/Ginger Paste, Cumin, Coriander and Cayenne. Fry, Stirring Continuously, Until the Spice Mixture Is Slightly Browned and Separates from the Oil. Put in Chicken Pieces and Fry For 1-2 Minutes. Add 14 1/2 Oz. Chicken Stock and Bring to Boil. Cover and Turn Heat to Low; Simmer For 5 Minutes. |
|
6
Done
|
Pour in Pureed Soup and Lemon Juice. Bring to a Simmer and Serve. |
