W. Sonoma Indian Red Lentil Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups red lentils
• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons peeled and grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1 pinch cayenne pepper
• 6 cups water or 6 cups vegetable stock or 6 cups chicken stock
• 1 1/2 cups peeled seeded and diced tomatoes (fresh or canned)
• 2 tablespoons lemon juice (to taste)
• salt & fresh ground pepper
• 3 tablespoons chopped fresh mint or 3 tablespoons fresh cilantro

Recipe

• 1 pick over the red lentils and discard any misshapen lentils or stones.
• 2 rinse lentils and drain.
• 3 in a saucepan over medium heat, melt the butter.
• 4 add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
• 5 add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
• 6 reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
• 7 add the lentils and then gradually add the water or stock, stirring constantly.
• 8 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).
• 9 remove from the heat and let cool slightly.
• 10 working in batches, puree the soup in a blender or food processor.
• 11 return the soup to a clean saucepan and place over medium heat.
• 12 stir in the tomatoes and lemon juice and cook until heated through.
• 13 season with salt and black pepper.