September 16, 2011

RECIPE: Indian Lentil Soup

Dede, a reader of Runs for Cookies, e-mailed this recipe to me when she learned I like lentils. She said she got it from the newspaper years ago and made a couple of changes. And then, because I can never leave a recipe alone, I made a change or two myself. ;)  I've been eating it every day for lunch, because it is delicious!

Here is a printer-friendly version!

Indian Lentil Soup

2 tsp. olive oil
1 onion, chopped
2 cloves of garlic, minced
1 cup of red lentils
4 cups of broth (I used chicken broth)
1 (15 oz) can of crushed tomatoes
1 medium potato (about 6 oz), peeled and diced
2 medium carrots, peeled and chopped
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
dash (1/8 tsp) of cayenne pepper
salt and pepper to taste

Heat a soup pot over medium heat and add the olive oil. Cook the onion in the oil for a few minutes, and then add the garlic and cook for a minute. Add the broth, lentils, tomatoes, and spices, and bring to a boil. Reduce heat to medium-low, partially-cover it with a lid, and simmer for 15 minutes. Add the carrots and potato, and simmer, covered, until veggies are just tender, about 20 minutes.  Makes 4 servings, about 1-2/3 cups each.

1 comment:

  1. YUM!! This soup has been on regular rotation at my house for the last few years. I love the simple ingredients, the spices are spot on, and the chunks of potato make it oh so satisfying! :)


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