ROASTED RED LENTIL SOUP
This lentil soup is done in more of an Asian style than some of the others. Goes well with chapatis or pooris and a light salad. Recipe by Nancie McDermott.
Provided by PalatablePastime
Categories Lentil
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Heat the mustard seeds and cumin seeds in the oil in a soup pot, stirring constantly, just until the mustard seeds start to pop.
- Lower heat and add sesame seeds.
- Cook until the sesame seeds become golden, then add garlic, curry powder, cumin, ginger, and pepper, stirring just until fragrant.
- Add the lentils and cook for 5 minutes.
- Add the onions, celery and carrots, and cook for 1 minute more.
- Add broth and water, and bring to a boil.
- Reduce heat, cover, and simmer, 30-35 minutes, or until lentils are soft and mash easily with the back of a spoon.
- Add the tomatoes and salt and cook another 25 minutes, stirring occasionally.
- Check and adjust for seasoning before serving.
- Serve hot.
Nutrition Facts : Calories 280.2, Fat 9.1, SaturatedFat 1.2, Sodium 409, Carbohydrate 38.6, Fiber 8.2, Sugar 3.9, Protein 14.2
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