Made this again yesterday. This is a yummy Indian soup recipe. It is full of flavor due to lots of garlic, ginger, and spices!
Saute for 5 min:
4 TBS grapeseed or olive oil
1 large onion diced
Add and cook 1 minute:
6 cloves garlic, minced
3 TBS chopped fresh ginger
½ jalapeño, stemmed, seeded, chopped
1 TBS coriander
2 tsp. ground cumin
1 ½ tsp turmeric
¼ cup all purpose flour
Add and bring to boil stirring constantly:
4 TBS grapeseed or olive oil
1 large onion diced
Add and cook 1 minute:
6 cloves garlic, minced
3 TBS chopped fresh ginger
½ jalapeño, stemmed, seeded, chopped
1 TBS coriander
2 tsp. ground cumin
1 ½ tsp turmeric
¼ cup all purpose flour
Add and bring to boil stirring constantly:
9 cups chicken broth
Add:
2 cups red, pink (pictured) or brown lentils
-Lower heat and simmer soup covered 1 hour
-Remove from heat, and blend ½ soup until puree
Add:
1 cup unsweetened coconut milk
-Remove from heat, and blend ½ soup until puree
Add:
1 cup unsweetened coconut milk
¼ cup fresh lime juice
salt and pepper to taste
-Soup thickens as it sits. For leftovers it makes a great dip for breads.
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