Indian Lentil Soup recipe
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Ingredients
- 1 tablespoon cumin seed 2 teaspoons turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, finely minced 4 (14 ounce) cans vegetable broth 1 (14.5 ounce) can petite diced tomatoes 1 cup red lentils 1 teaspoon kosher salt ½ teaspoon ground white pepper
Nutrition Info
- 200.6 caloriescarbohydrate: 30.8 gcholesterol: : -fat: 3.6 gfiber: 12.3 gprotein: 10.6 gsaturatedFat: 0.4 gservingSize: -sodium: 968.5 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Indian Lentil Soup
Directions
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Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic, cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.