Ingredients: |
Ingredients: • 1 cup red lentils
1 quart chicken or vegetable broth
• 1 tsp. salt
• 1 15-oz. can tomato puree
• 2 Tbs. minced fresh ginger
• 1 Tbs. vegetable oil
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup plain Greek yogurt
• 1 Tbs. ground coriander
• 1 tsp. ground cumin
• 1 onion, finely chopped
• 1 small jalapeño, stemmed, seeded and minced
• ¼ cup chopped cilantro
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Directions: |
Directions:1. Combine lentils, salt and broth in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender.
2. Purée half of the lentil/broth mixture and ginger in blender or food processor until smooth. Set aside.
3. Heat oil in large pot over medium heat. Add garlic and onion and cook 3-4 minutes until just golden, stirring often. Add tomato purée and puréed lentil mixture, yogurt, coriander, cumin and jalapeño. Simmer 15 minutes, stirring occasionally.
4. Stir in rest of lentils/broth, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve. |
Personal
Notes: |
Personal
Notes: When I first moved to Chicago, I worked next door to a Middle-Eastern restaurant that made the best lentil soup. With a pita bread for dipping, this was often my two dollar lunch. Now I crave it and I found a recipe that is close to theirs. You can take liberties with the spices.
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This recipe for Spicy Lentil Soup is from