Skip to main content

CURRY LENTIL SOUP

By

This isn't your typical lentil soup recipe. Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream.

Ingredients

6 Servings
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 2 large garlic cloves, chopped, divided
  • 2 tablespoons (or more) curry powder
  • 1 cup French green lentils
  • 4 1/4 cups (or more) water, divided
  • 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons (1/4 stick) butter
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges

Preparation

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Comments

Post a Comment

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

By
MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...
Post a Comment
Read more

INDIAN basic gravies

By
basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...
Post a Comment
Read more

PUDDING-Sago pudding

By
SAGO PUDDING INGREDIENTS: 2 cups trim milk 1/2 cup sago 2 eggs 1/4 cup sugar 1 teaspoon vanilla essence METHOD: Pour milk into a large microwaveable dish. Add sago and let it soak for 1 hour. Microwave sago on high for 4 minutes. Stir. Microwave sago on high for 4 more minutes. Stir then microwave sago on medium for 5 minutes. By now mixture should be thick, with glassy beads of sago showing through. If not, microwave again on medium for 1 minute at a time until cooked. Beat eggs, sugar and vanilla together in a cup then quickly stir it into hot sago mixture. Microwave sago on medium for 2 minutes then serve hot. Serving suggestion This pudding is delicious with a fruit salad or with a tablespoon of jam. Variations You can add a subtle flavour to the dish by using dark sugar or honey. Use sugar free instead of sugar for a less energy-rich dessert. Try sprinkling some cinnamon, nutmeg or cardamom on top of the pudding just before serving. TIPS Use oven gloves to remove the dish from th...
Post a Comment
Read more