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Indian lentil soup

Combine lentils and water in medium saucepan over medium- high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally and skimming off and discarding any foam that forms on surface, until lentils are tender, about 10 minutes. Drain lentils in colander.

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Tools

Details

17

Ingredients

7

Steps

Time

10'

Prep

32'

Cooking

42'

Total

Ingredients

  • 200 gred lentils, picked over and rinsed
  • 1 lwater
  • 1 tablespoonolive oil
  • 1yellow onion, chopped
  • 1carrot, peeled and chopped
  • 2cloves garlic, chopped
  • -sea salt
  • -freshly ground black pepper
  • 400 gdiced tomatoes with juice
  • 500 mlvegetable stock
  • 1lime, juiced
  • -a bunch of fresh coriander sprigs, plus leaves for garnish
  • 1 teaspoonground ginger
  • 1 teaspoonground turmeric
  • 1/2 teaspoonground cumin
  • 1/2 teaspoonground coriander
  • Amountingredient name
Make it now
  • Step 1

    Combine lentils and water in medium saucepan over medium- high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally and skimming off and discarding any foam that forms on surface, until lentils are tender, about 10 minutes. Drain lentils in colander.

  • Step 2

    Warm oil in medium saucepan over medium heat. Add onion, carrot, garlic and big pinch of salt, cover and cook, stirring occasionally, until tender for about 8 minutes.

  • Step 3

    Add lentils, onion mixture, tomatoes, stock, lime juice, fresh coriander, ginger, turmeric, cumin, ground coriander and 1/2 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender.

  • Step 4

    Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.

  • Step 5

    Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with coriander leaves and a dollop of plain yogurt, if desired.

  • Step 6

    To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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Indian lentil soup

Step 1

Combine lentils and water in medium saucepan over medium- high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally and skimming off and discarding any foam that forms on surface, until lentils are tender, about 10 minutes. Drain lentils in colander.

Step 2

Warm oil in medium saucepan over medium heat. Add onion, carrot, garlic and big pinch of salt, cover and cook, stirring occasionally, until tender for about 8 minutes.

Step 3

Add lentils, onion mixture, tomatoes, stock, lime juice, fresh coriander, ginger, turmeric, cumin, ground coriander and 1/2 teaspoon salt to the jar of the KitchenAid ARTISAN Power Plus Blender.

Step 4

Secure lid and turn dial to Speed 1. Slowly increase to high (Speed 10 or 11) and blend until smooth and rising steam is visible for about 1-2 minutes.

Step 5

Soup should be hot. Season to taste with salt and pepper. Serve at once, garnished with coriander leaves and a dollop of plain yogurt, if desired.

Step 6

To store, leave to cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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