Lentils are luscious! Lentil Soup provides the perfect antidote from the cooler weather and lentils are a good staple for your diet. They provide you with protein when you need a break from meat.

Serves 6

To make Creamy Lentil Soup, you will need:

1-1/2 cups red lentils

4 cups chicken broth or water

1/2 teaspoon ground turmeric

1 (1-inch) piece ginger root, peeled and chopped

2 tomatoes, chopped

1 cup milk

1-1/2 teaspoons salt, or to taste

1/4 cup unsalted butter

1 yellow onion, finely shredded

1 teaspoon cumin seeds

Fresh-ground black pepper, to taste

1/4 cup chopped fresh coriander, optional

How to make Creamy Lentil Soup:

Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a nonreactive deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.

In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.
To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper and garnish with coriander and chili powder. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.

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