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)
- In a bowl, soak lentils in water to cover by 2 inches for 1 hour and drain in a fine seive.
- 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.
- 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.