LENTIL AND CHILE SOUP Adapted from foodandspice.blogspot.com/2008/05/indian-style-split-pea-soup.html
St. Paul Pioneer Press Makes 6 servings. 1 cup lentils, any variety 8 cups vegetable or chicken stock 2 to 3 fresh jalapeno or serrano chiles, stemmed, seeded and roughly chopped 1 1/2 cups tomatoes, roughly chopped 2 medium carrots, chopped 1/2 small onion, finely chopped 1 tablespoon fresh ginger, grated 1 teaspoon ground turmeric 1 teaspoon toasted cumin seeds, ground Salt and pepper, to taste 6 tablespoons of kefir, sour cream or plain, unsweetened yogurt To cook soup: In large soup pot, combine all ingredients except the salt and pepper. Bring to a rolling boil. Reduce heat to medium low. Cover. Cook for 45 minutes to 1 hour or until lentils are soft. (Note: Check pot occasionally as it simmers. If liquid appears too thick, add up to 1 cup water or stock.) To puree soup: Remove soup from heat. Cool for 10 to 15 minutes. In small batches, puree soup in blender until fairly smooth. (Note: Some small chunks will remain.) To serve: Return soup to pot. Season with salt and pepper. Heat to serving temperature. Top hot soup with up to 1 tablespoon kefir, sour cream or plain yogurt. Serve with warmed tortillas or Indian naan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
