Redlentilsoupwithcloves Recipes

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RED LENTIL SOUP



Red Lentil Soup image

Provided by Aarti Sequeira

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1 -inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

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.

Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams

RED LENTIL SOUP WITH CLOVES



Red Lentil Soup with Cloves image

I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.

Provided by Tessa Morales

Categories     Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups red lentils, rinsed and drained
7 cups water
1/2 teaspoon ground turmeric
6 whole cloves, tied in a bouquet garni (cheesecloth)
2 slices peeled fresh ginger
1 clove garlic, peeled
3 -4 teaspoons salt, more to taste
fresh ground pepper, to taste
2 -3 tablespoons fresh lime juice, more,to taste
1/2 cup small cubes of unsweetened bread (for croutons)
olive oil, for sauteing bread croutons
lime wedge

Steps:

  • Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
  • Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
  • Season with salt, pepper and lime juice, to taste.
  • Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
  • Serve the soup with the bread croutons and lime wedges, on the side.
  • Enjoy!

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