RED LENTIL SOUP WITH CLOVES

Red Lentil Soup with Cloves image

I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.

Provided by Tessa Morales

Categories Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

1 1/2 cups red lentils, rinsed and drained
7 cups water
1/2 teaspoon ground turmeric
6 whole cloves, tied in a bouquet garni (cheesecloth)
2 slices peeled fresh ginger
1 clove garlic, peeled
3 -4 teaspoons salt, more to taste
fresh ground pepper, to taste
2 -3 tablespoons fresh lime juice, more,to taste
1/2 cup small cubes of unsweetened bread (for croutons)
olive oil, for sauteing bread croutons
lime wedge

Steps:

Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
Season with salt, pepper and lime juice, to taste.
Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
Serve the soup with the bread croutons and lime wedges, on the side.
Enjoy!

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