Lentil soup - jaffrey
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lentils |
| 1 | Stick cinnamon 2 to 3\" long | |
| 1 | Whole bay leaf | |
| 5 | Cloves garlic peeled | |
| 1 | Inche ginger fresh peeled | |
| 1 | teaspoon | Turmeric ground |
| ¾ | Lemon sliced | |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper black |
| ¼ | teaspoon | Cayenne pepper optional |
| 3 | tablespoons | Oil or ghee |
| 1 | pinch | Ground asafetida optional |
| ½ | teaspoon | Whole cumin seed or more |
Directions
Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pur the contents of the skillet over the lentils and stir. To serve: Serve the lentils with rice.
Per serving: 173 Calories; 1g Fat (3% calories from fat); 14g Protein; 31g Carbohydrate; 0mg Cholesterol; 406mg Sodium ### Recipe by: Madhur Jaffrey
Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 06, 1998