Madras Lentil Soup
"Very satisfying. Add coconut milk instead of cream for vegan and margarine instead of butter. I adore black lentils. Serve with rice or just by itself, it's really good."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (303.1 g)
- Calories 355.5
- Total Fat - 22.4 g
- Saturated Fat - 9.3 g
- Cholesterol - 228.5 mg
- Sodium - 1074.4 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 9 g
- Sugars - 2.7 g
- Protein - 16.3 g
- Calcium - 162.1 mg
- Iron - 7.1 mg
- Vitamin C - 21 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil and butter in a large dutch oven over medium-high heat.
Step 2
Add onion and 1 tsp of the salt.
Step 3
Cook until onion is caramelized.
Step 4
Add jalapeno, garlic and ginger and remaining spices and cook a minute more.
Step 5
Add tomato paste and cook a few minutes until it turns a shade darker.
Step 6
Add water and lentils.
Step 7
Simmer for 30 minutes.
Step 8
Add kidney beans.
Step 9
And more water if needed.
Step 10
Simmer 10 minutes more.
Step 11
Add cream.
Step 12
Heat don't boil.
Step 13
Season lightly to taste.
Tips
No special items needed.
0 Reviews
You'll Also Love
