Food Overdose
I just arrived in the USA about a month ago from South Africa, and I immediately discovered this hearty Curried Lentil Soup.I really like most kinds of soup (as long as they’re served with a side of warm freshly baked rolls that have been smothered in butter) but this one is definitely in my top 3. It is the perfect thing to warm you right up on those chilli winter days. The toasty flavours of tomato and curry coat your tongue in a blanket of happiness. While the chunky texture leaves you feeling satisfied. You may even have the urge to smoke a cigarette when you’re done…..



Curried Lentil Soup
Ingredients:
1 1/2 cups yellow split peas
1/2 cup red lentils
2 tablespoons yogurt, kefir, whey, lemon juice or vinegar
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon fenugreek seed
6 cardamom pods
2 tablespoons ghee/clarified butter(see sources)
2 shallots, peeled and sliced thin
1 2-inch knob ginger, peeled and finely minced
1 tablespoon curry powder
1/4 teaspoon powdered cayenne pepper
2 quarts homemade chicken stock
1 tablespoon fish sauce
1 cupraisins
2 cups full-fat coconut milk
yogurt, cilantro and fresh lime, to serve
Special Equipment:
mortar and pestle (buy it online) or spice grinder (buy it online)
immersion blender(buy it online)
Method:
Pour yellow split peas and red lentils into a mixing bowl with two tablespoons yogurt, kefir, whey, lemon juice or vinegar and cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.
Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes. Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.
Pour soaked, rinsed and drained lentils and split peas into the pot with chicken stock and fish sauce. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.
Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.
Serve with yogurt, cilantro and fresh lime.
YIELD: 6 to 8 servings.TIME:  10 to 12 hours (soaking), 1 hour(stovetop)
(VIA: http://nourishedkitchen.com/curried-lentil-soup-with-coconut-milk/)

I just arrived in the USA about a month ago from South Africa, and I immediately discovered this hearty Curried Lentil Soup.I really like most kinds of soup (as long as they’re served with a side of warm freshly baked rolls that have been smothered in butter) but this one is definitely in my top 3. It is the perfect thing to warm you right up on those chilli winter days. The toasty flavours of tomato and curry coat your tongue in a blanket of happiness. While the chunky texture leaves you feeling satisfied. You may even have the urge to smoke a cigarette when you’re done…..

Curried Lentil Soup

Ingredients:

  • 1 1/2 cups yellow split peas
  • 1/2 cup red lentils
  • 2 tablespoons yogurt, kefir, whey, lemon juice or vinegar
  • 1 tablespoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon fenugreek seed
  • 6 cardamom pods
  • 2 tablespoons ghee/clarified butter(see sources)
  • 2 shallots, peeled and sliced thin
  • 1 2-inch knob ginger, peeled and finely minced
  • 1 tablespoon curry powder
  • 1/4 teaspoon powdered cayenne pepper
  • 2 quarts homemade chicken stock
  • 1 tablespoon fish sauce
  • 1 cupraisins
  • 2 cups full-fat coconut milk
  • yogurt, cilantro and fresh lime, to serve

Special Equipment:

Method:

  1. Pour yellow split peas and red lentils into a mixing bowl with two tablespoons yogurt, kefir, whey, lemon juice or vinegar and cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.
  2. Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes. Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.
  3. Pour soaked, rinsed and drained lentils and split peas into the pot with chicken stock and fish sauce. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.
  4. Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.
  5. Serve with yogurt, cilantro and fresh lime.

YIELD:
6 to 8 servings.
TIME:
10 to 12 hours (soaking), 1 hour(stovetop)

(VIA: http://nourishedkitchen.com/curried-lentil-soup-with-coconut-milk/)

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