Yellow Lentil Soup With Cilantro Chutney Recipes

YELLOW LENTIL SOUP WITH CILANTRO CHUTNEY

Steps:

• Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
• Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Steps:

• Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
• Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
• Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

YELLOW LENTIL SOUP

Steps:

• In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
• Add onions to drippings, cook 5 minutes until softened.
• Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
• Add remaining ingredients and bring to boil.
• Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
• Discard bay leaves, sprinkle with bacon, serve.

YELLOW LENTIL SOUP WITH CILANTRO CHUTNEY

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/1050236/yellow-lentil-soup-cilantro-chutney

YELLOW LENTIL SOUP WITH CARROTS AND CILANTRO

Steps:

• Rinse lentils in a colander. Peel onion and garlic, chop finely. Rinse chile pepper, remove seeds and ribs, cut into thin rings. Peel ginger and grate finely. Peel carrots and cut into thin slices. Heat oil in a saucepan and saute onion, garlic, chile pepper and ginger until soft. Dust with cumin powder and saute briefly, deglaze pan with broth and coconut milk. Bring to a boil and reduce heat, simmer for about 5 minutes. Add lentils and carrots and simmer for about 10 minutes. If necessary, add more broth. Puree soup with an immersion blender and season with salt, pepper and lemon juice. Pour into bowls and garnish with cilantro. Serve.

YELLOW LENTIL SOUP

Steps:

• In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
• Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
• Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
• In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
• Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.