Ingredients: |
Ingredients: 1 ½ cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
½ inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
Consider stirring in:
Mint and/or cilantro chutney
Or almond or cashew milk
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Directions: |
Directions:1. Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
2. Heat your soup pot, add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
3. When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
4. Pour the lentils and soaking water into the soup pot, then add the stock (or additional water, if not using stock) and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers.
5. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick. The lentils will soak up the water and broth very quickly!
6. After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
7. Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
8. Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
9. Stir in the lime juice and chopped cilantro. (I often don’t chop fresh cilantro when serving our favorite mint-cilantro chutney with this soup.)
10. Serve with freshly ground pepper. |
This recipe for Red Lentil and Cauliflower Soup is from