Indian Style Red Lentil Soup Food

INDIAN RED LENTIL SOUP

Steps:

• Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
• Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
• Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
• Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
• Taste and adjust the seasoning. Stir in the lemon juice.

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 SOUP

Steps:

• Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
• Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

RED LENTIL SOUP

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

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.

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 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.

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.

RED LENTIL SOUP

Steps:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

RED LENTIL SOUP

Steps:

• Heat the oil in a saucepan. Add the ginger and heat, stirring, for about a minute. Add the ground cumin and stir another 30 seconds.
• Add the onion and carrots and cook for about 5 minutes over medium heat, stirring frequently.
• Add the lentils and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are soft.
• Remove from heat and puree with an immersion blender (or in batches in a blender or food processor). Add salt and pepper to taste, although I usually do not add any.
• Add a squeeze of lemon in each serving, if you wish - I find that it adds a bright note.
• Note: A spoonful of plain yogurt is a nice addition.