Indian Style Red Lentil Soup Food

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

INDIAN-STYLE RED LENTIL SOUP

Steps:

• In a saucepan, soften the onion, garlic and carrot in the butter.
• Add the curry powder and cook for 1 minute.
• Add the ginger, broth, coconut milk and tomato paste.
• Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
• Serve with pan-fried flatbread.

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

Steps:

• Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
• Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
• Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

RED LENTIL SOUP-TURKISH STYLE

Steps:

• In a medium saucepan melt butter over medium heat.
• Add onions, lentils and carrots.
• Cook, stirring often for 5 minutes.
• Add paprika and tomato paste and stir well to mix.
• Reduce heat to low and cook for a few minutes.
• Gradually add stock or water, stirring constantly.
• Simmer uncovered until lentils are v-e-r-y soft, around 30 minutes.
• Transfer to a food processor or blender and puree to smooth.
• Return to pan and add milk or lemon juice to taste.
• Taste and add salt, pepper and cayenne.
• Give it 5 minutes and taste again, adjust seasonings.
• Ladle into bowls and offer croutons and mint at the table.

INDIAN LENTIL SOUP

Steps:

• Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
• Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

RED LENTIL SOUP WITH GARAM MASALA

Steps:

• 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. 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 purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

W. SONOMA INDIAN RED LENTIL SOUP

Steps:

• Pick over the red lentils and discard any misshapen lentils or stones.
• Rinse lentils and drain.
• In a saucepan over medium heat, melt the butter.
• Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
• Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
• Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
• Add the lentils and then gradually add the water or stock, stirring constantly.
• Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
• Remove from the heat and let cool slightly.
• Working in batches, puree the soup in a blender or food processor.
• Return the soup to a clean saucepan and place over medium heat.
• Stir in the tomatoes and lemon juice and cook until heated through.
• Season with salt and black pepper.