VEGETARIAN

Spiced Red Lentil Soup with Cilantro

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Sautéing garlic helps to reduce the gas-producing effects of lentils. This dish is well-suited for those suffering from the flu or diarrhea. Red lentils are a rich source of iron, making them beneficial for blood production and liver detoxification.

Ingredients

Lentils - 1 glass
Water - 5 glasses
Ghee - 2 spoons
Black Cumin (Cumin) - 1 tablespoon
Yellow Mustard Seeds - 1 tablespoon
Asafetida - a pinch
Garlic - 2 cloves
Turmeric - 1 tablespoon
Curry - 5 pieces
Tikka Masala - ½ spoons
Salt - ½ spoons
Cilantro - 1 bunch

Step by Step guide

Step 1

Rinse the lentils twice and soak them overnight.

Step 2

In the morning, drain the water. Place the lentils in a pot, add 4 cups of water, bring to a boil, and cook uncovered over medium heat for 30 minutes. Stir occasionally to prevent sticking to the bottom. Add an additional cup of water and cook for another 15-20 minutes, or until the lentils are tender. Then set aside.

Step 3

Prepare the masala (spice mix): take 1 teaspoon of cloves, 1 teaspoon of cardamom, 1 teaspoon of black pepper, 5 bay leaves, 1 teaspoon of cinnamon, and 5 teaspoons of cayenne pepper (adjust the amount to taste). Toast each spice separately, then grind them thoroughly and mix all the ingredients together. Store in a sealed container.

Step 4

In a heated saucepan or small skillet, add clarified butter or vegetable oil along with mustard seeds, cumin seeds, and asafoetida. Once the seeds start to crackle, add the garlic while stirring and sauté it until it's lightly browned. Now, add the crushed curry leaves, chopped cilantro, turmeric, and masala. Stir quickly.

Step 5

Then stir this mixture into the soup. Add salt and pour in the remaining water or enough water to achieve the desired thickness of the soup. Cook for 2 minutes after it reaches a boil and serve with rice and chapati or bread.