Thursday, January 14, 2010

Red Lentil Soup with Garam Masala

This is a long-time favorite of ours. The flavors are Indian in inspiration, but are not the usual curry--more of an aromatic dish. The "soup" is quite thick, and we like to serve it over rice. Especially if you serve it over rice, this recipe makes a lot; half it or plan on reheating it the next day (it reheats fine). I haven't frozen it, but I don't see why it wouldn't freeze okay. The color is not very appetizing, but the taste is!

Red Lentil Soup with Garam Masala
From Gourmet Magazine (years ago)

  • 2 1/2 c. dried red lentils (about 1 pound)
  • 2 medium onions, chopped fine
  • 2 T. vegetable oil
  • 1 1/2 t. salt
  • 2 t. chili powder
  • 1 1/2 t. ground coriander
  • 1 t. turmeric
  • 3/4 t. ground cumin
  • 3/4 t. ground cinnamon
  • 1/2 t. cayenne
  • 1/4 t. ground cardamom
  • 1/8 t. ground cloves
  • 6 c. water
  • 2 c. chicken broth
  • 1 t. black pepper
  • cooked rice (we serve this "soup" over rice)
  1. In a bowl, soak lentils in water to cover by 2 inches for 1 hour and drain in a fine seive.
  2. In a 4-quart heavy saucepan, cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally for 5 minutes. Stir in lentils, water, and broth, and simmer until lentils fall apart (about 25 minutes). Let soup cool slightly.
  3. Transfer soup to a blender in batches and puree carefully, transferring to a bowl. Reheat over moderate heat, stirring until hot, and season with salt if necessary.
Makes about 12 cups, serving 6 as a main course.
Serve with salad and cooked rice.

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