Indian Spiced Lentils Food

INDIAN-SPICED LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
• Add the tomatoes and their juice.
• Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
• Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
• Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
• Serve hot.

INDIAN SPICED LENTIL SOUP

Steps:

• In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
• Add the lentils and water and bring to a boil.
• Boil for 15 minutes.
• Add the pepper and cook for another 5 minutes.
• Blend the soup well. If needed add more water to the soup to thin it.

INDIAN SPICED LENTILS

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
• Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
• Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
• Uncover and cook 5 minutes or until most of liquid is absorbed.
• Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.