Lentil Soup - Jaffrey

Recipe Ingredients

2 cups	474ml	Lentils
1		Cinnamon 2 to 3" long
1		Bay leaf
5		Garlic peeled
1		E ginger fresh peeled
1 teaspoon	5ml	Turmeric ground
3/4		Lemon sliced
1 1/2 teaspoons	7.5ml	Salt
1/8 teaspoon	0.6ml	Pepper black
1/4 teaspoon	1.3ml	Cayenne pepper optional
3 tablespoons	45ml	Oil or ghee
1		Ground asafetida optional
1/2 teaspoon	2.5ml	Whole cumin seed or more

Recipe Instructions

Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pour the contents of the skillet over the lentils and stir. To serve: Serve the lentils with rice.

Source:
Madhur Jaffrey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.