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The Whole Foods Kosher kitchen

Indian Red Lentil Soup Recipe

Posted on 8th of April, 2013 by Lévana

Indian Red Lentil Soup Recipe

I think you can tell: I adore lentils (dahl), and why not? (Have you tried my Moroccan Lentil Soup?) Ready in minutes, easy to use, inexpensive, and a nutritional treasure. Try your very best to get to an Indian grocery store and check out their dizzying array of lentils (or just go online!).

Indian Red Lentil Soup


1∕3 cup olive oil
2 tablespoons curry, or more to
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 teaspoon turmeric
1 tablespoon grated fresh ginger
1 stalk lemongrass, minced, or 1 tablespoon lemongrass powder
4 large cloves garlic
8 sprigs cilantro, stems cut off
1 small bunch flat parsley
1 tablespoon tamarind powder
4 cups tiny red lentils
3 quarts (12 cups) water

Heat the oil in a heavy wide-bottom pot. Reduce heat to medium and add the curry, cumin, cardamom, and turmeric. Sauté until just fragrant, about 1 minute. Coarsely grind the ginger, lemongrass, garlic, cilantro, and parsley in a food processor. Add the ground mixture to the pot and sauté 2 to 3 minutes, stirring occasionally. Add all remaining ingredients and bring to a boil. Reduce the heat to medium and cook covered for 30 to 40 minutes. Adjust the texture and seasonings. Makes a dozen ample servings.

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Filed under: Dahl Recipes, Dairy-Free Recipes, Gluten Free Recipes, Indian Recipes, Kosher Recipes, Lentil Recipes, Recipes, Soup Recipes

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