Indian Lentil Soup

• Vegetarian

• Produce

  • 1 tbsp Cilantro
  • 10 cloves Garlic
  • 2 tsp Ginger
  • 2 Jalapenos
  • 1 cup Onion
  • 3 cups Yellow or red lentils, petite

• Canned Goods

  • 4 cups Chicken stock or vegetable stock
  • 1/2 cup Tomato puree

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Coriander seeds
  • 1 tsp Fenugreek, ground
  • 1 tsp Garam masala
  • 1/2 tsp Mustard seeds
  • 2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 3/4 tsp Cumin

• Bread & Baked Goods

  • 1 Naan, Store-bought

• Dairy

  • 1 tbsp Butter
  • 1 Butter

• Frozen

  • 3 Curry, leaves

• Liquids

  • 5 cups Water

Found on thewoksoflife.com

Description

Ingredients

• 3 cups petite yellow or red lentils (or a mixture of the two)
• 5-6 cups water (can add more for desired consistency)
• 4 cups chicken stock or vegetable stock
• 3 curry leaves
• 1 cup diced onion
• 8 cloves garlic, minced
• 2 teaspoons minced ginger
• 2 jalapenos, finely chopped
• ½ teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 2 tablespoons oil
• 1 tablespoon butter
• 1 teaspoon garam masala
• ¾ teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon ground fenugreek
• ½ teaspoon chili powder
• ½ cup tomato puree
• 2 teaspoons salt
• Store-bought naan
• Softened butter
• 2 cloves minced garlic
• 1 tablespoon finely chopped cilantro

Directions

• Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.
• While thats happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.
• After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. Sauteé for a few minutes, stirring to combine. Next, add the tomato purée. Cook for another 1-2 minutes.
• Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!
• For the quick garlic naan, grab one store-bought naan, spread some softened butter over one side, then sprinkle the minced garlic and chopped cilantro over the top. Broil in your oven or toaster oven and bake until golden brown and the garlic is slightly crisped. Smear with a little more softened butter when it comes out of the oven, and serve!
• This soup keeps pretty well in the fridge. It has a tendency to thicken up, so dont hesitate to add a little water before reheating to loosen things up again.