RECIPE: East Indian red lentil soup.
Taking the bus makes for interesting stories, at least. I boarded the bus to work and, shortly thereafter, a fight broke out in the aisle. There was name calling and shaking of one another. And, sure enough, the young kid did in fact steal the older woman’s cell phone (which he hotly denied). It fell from his coat sleeve and onto the floor. Drama. (The bus driver just kept driving.)
And how did the day end? On the bus home, a woman boarded. She was holding a dozen shiny balloons. The balloons got caught up in the door and the posts and made a scene. But everyone was smiling. Pointing. It was beautiful.
Interesting bookends to my day. And the happy medium? Lunch. I’ve been eating this soup all week. Simple red lentils with tumeric (hooray anti-cancer properties!) and cayenne.
The best part? Roasted mustard and cumin seeds.
I had this soup last week as a guest to dinner and I swiftly took note of their recipe. Splendid.
This weekend I cooked. That soup. Some kale salad, too. A made-up squash and spinach lasagna. And maybe some of those chocolate cookies as a birthday gift for my dad (and hope-you-feel-better treat for Ken, who’s battling a cold). The rest of the cookies were distributed to neighbors for the rainy Sunday.
You, dear readers, can consider this soup recipe your very own rainy day treat.
RECIPE RATING: 4 of 5 glasses of wine. It’s a simple dish — with some spice and great texture.
|East Indian red lentil soup||
- 2 tsp butter
- 1 sweet onion, finely chopped
- 2 tbsp minced garlic
- 1 tsp turmeric
- 1 tsp cumin powder
- 1/4 tsp cayenne (Spicy! For less spice, add less.)
- 1 cup dried red lentils
- 4 cups water or veg stock. (I did half of each)
- 1 tsp sea salt
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 C chopped cilantro
- Sour cream or plain yogurt for topping
- Heat butter in a large pot. Sauté onions and garlic in butter until brown.
- Add spices and stir for 2-3 minutes.
- Wash and drain lentils. Add lentils and water to pot.
- Let simmer 45 minutes, stirring often.
- In a separate small skillet, heat 1/2 tsp butter and fry seeds until they pop (which doesn’t take long!).
- Stir fried seeds and chopped cilantro into finished soup.
- Top with more cilantro and sour cream or plain yogurt