LENTIL AND CHILE SOUP
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 Method 1. In large soup pot, combine all ingredients except the salt and pepper. 2. Bring to a rolling boil. 3. Reduce heat to medium low. 4. Cover. 5. Cook for 45 minutes to 1 hour or until lentils are soft. 6. Check pot occasionally as it simmers. 7. If liquid appears too thick, add up to 1 cup water or stock. 8. Remove soup from heat. 9. Cool for 10 to 15 minutes. 10. In small batches, puree soup in blender until fairly smooth. 11. Some small chunks will remain. 12. Return soup to pot. 13. Season with salt and pepper. 14. Heat to serving temperature. 15. Top hot soup with up to 1 tablespoon kefir, sour cream or plain yogurt. 16. Serve with warmed tortillas or Indian naan. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
