Indian Lentil Soup
This soup takes a couple hours to make but is well worth it and freezes beautifully! i received this recipe from a colleague but i believe the original source is madhur jaffrey.
Steps
Combine the lentils , 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil.
Cover , leaving the lid slightly ajar , turn heat to low and simmer for 30 minutes.
While soup simmers , peel potatoes and cut into 1 / 2-inch cubes.
When soup has cooked for 30 minutes , add cut potato.
Cover , leaving the lid slightly ajar again , and continue simmering for another 30 minutes.
During the second simmering period , put the garlic and ginger into an electric blender.
Add 4 1 / 2 t water and blend until you have a smooth paste.
Once the soup base has finished cooking it needs to be pureed.
Blender 3 batches.
Put pureed soup in a large bowl and set aside.
Rinse and wipe out your soup pot.
Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper.
Toss to mix.
Next , pour oil into soup pot and set over medium heat.
When oil is hot , put in the garlic / ginger paste , cumin , coriander and cayenne.
Fry , stirring continuously , until the.
Ingredients
green lentils, chicken stock, ground turmeric, potatoes, chicken breasts, salt, black pepper, garlic cloves, fresh ginger, water, vegetable oil, ground cumin, ground coriander, cayenne pepper, lemon juice