I love a good soup. Don't really know why I crave soup with the hot weather we've been having of late in Houston. Could be that I had a feeling that we were going to be hit by a tropical storm this week? This recipe came from Jeanne Lemlin's book - Vegetarian Classics.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
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