Lentil Soup
INGREDIENTS:
2 c Green or brown lentils 1/2 ts Salt
1 ea Cinnamon stick, 3" 1/8 ts Black pepper
1 ea Bay leaf 1/2 ts Cayenne
3 md Garlic cloves, peeled, whole 3 tb Ghee
2 sl Ginger root, 1" thick 1 pn Asafetida
1 ts Turmeric 1/2 ts Whole cumin seeds
3/4 ea Lemon
2 c Green or brown lentils 1/2 ts Salt
1 ea Cinnamon stick, 3" 1/8 ts Black pepper
1 ea Bay leaf 1/2 ts Cayenne
3 md Garlic cloves, peeled, whole 3 tb Ghee
2 sl Ginger root, 1" thick 1 pn Asafetida
1 ts Turmeric 1/2 ts Whole cumin seeds
3/4 ea Lemon
Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly.
Slice lemon thinly & add to the pot with salt, black pepper & cayenne. Simmer for a further 5 minutes.
Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice.
Madhur Jaffrey, "An Invitation to Indian Cooking"
Slice lemon thinly & add to the pot with salt, black pepper & cayenne. Simmer for a further 5 minutes.
Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice.
Madhur Jaffrey, "An Invitation to Indian Cooking"