This is a big soup using Indian-style spicing.
1 pound lentils, washed
9 cups water
1 potato, cubed
2 celery sticks, chopped
6 bay leaves
dash salt
1 tablespoon peanut oil
1 teaspoon sesame oil
4 cloves garlic, chopped or pressed
1 onion, chopped
1/2 pound mushrooms, sliced
3 carrots, chopped
1 tablespoon oil (a few drops of sesame oil is a nice addition)
1/2 teaspoon salt
1 sliced lemon (rinds on)
1/2 teaspoon paprika
1/2 teaspoon masala
1 teaspoon saffron
1/2 teaspoon turmeric
1 cardamom pod, crushed with a mortar and pestle
2 dried red chilis
cilantro for garnish
Bring the water to a boil in a large soup pot. Add lentils, potato, celery, bay leaves, and a dash of salt. Cover and simmer for about 20 minutes.
Saute all other ingredients (except cilantro) in a frying pan on high heat for about 10 minutes. Add saute to soup pot, and let simmer for 20-30 minutes, until vegetables and lentils are soft. Salt to taste. Remove bay leaves.
Garnish with chopped cilantro when serving.
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