Spiced Red Lentil Soup

This soup was a hit. it was finished in one sitting. I used asafoetida for the first time. it has a pretty hefty smell which mellows on cooking. I am not so sure I tasted it in the end….ahem!

Below is split red lentil before soaking..

Heat the olive oil in a deep pot. Add a pinch of asafoetida and cumin seeds and wait until they start popping then add the garlic. Cook over low heat until golden. Do not burn. Add the red chilli and all spices

and cook over low heat and cook for 1 minute. Add the tomatoes, salt to taste and the green chilli

Cook for about 10 minutes stirring from time to time until the tomato turns into pulp and the oil begins to separate from the spices, then add the ginger and cook one minute. Add the draind lentils and  mix thoroughly then add 4 cups water and enough salt to taste and bring to the boil and let simmer 15-20 minutes until soft. Adjust seasoning and soup thickness, add chopped coriander

and serve hot with white rice or chapati.

Spiced Red Lentil Soup

Preparation time: 10 minutes; Cooking time: 40 minutes; Serves: 4

Ingredients

  • 2-3 tablespoons olive oil
  • A pinch asafoetida (Hing, Heeng)-optional
  • 1 teaspoon cumin seeds
  • 3-4 clove garlics finely chopped
  • ½ teaspoon red chilli flakes or Kashmiri chilli powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 medium tomatoes finely chopped 
  • 1 green chilli (seeded) and finely chopped (optional)
  • 2 cups red split lentil washed and drained 
  • 4 cups water or stock
  • Salt to taste

Instructions

  1. Heat the olive oil in a deep pot. Add a pinch of asafoetida and the cumin seeds and wait until the cumin seeds start popping then add the garlic. Cook over low heat until golden. Do not burn. Add the red chilli and all spices over low heat and cook for 1 minute.
  2. Add the tomatoes, salt to taste and the green chilli cook for about 10 minutes stirring from time to time until the tomato turns into pulp and the oil begins to separate from the spices, then add the ginger and cook one minute.
  3. Add the drained lentils and mix thoroughly, then add 4 cups water and enough salt to taste and bring to the boil and let simmer 15-20 minutes until soft. Adjust seasoning and soup thickness, add chopped coriander and serve hot with white rice or chapati.

myfavouritepastime.com 

myfavouritepastime.com Last updated: November 4, 2018

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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