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Yellow Lentil Soup with Cilantro Chutney
Nb persons: 4
Yield:
Preparation time:
Total time:
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This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Prep: 25 minutes
Total: 2 hours, 15 minutes
Ingredients
• For the soup
• 1 teaspoon safflower oil
• 1 teaspoon ground coriander seeds
• 6 cups Vegetable Stock
• 1 1/2 cups yellow lentils (12 ounces), rinsed well
• Coarse salt
• For the chutney
• 1 cup fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons safflower oil
• 2 teaspoons finely grated peeled fresh ginger
Directions
1. Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
2. Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.
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