Red lentil soup is magic:
Red lentils everything is magic, not just red lentil soup: They are cute, playful looking and brightly colored, they cook in no time, and they are incredibly versatile!
Have you try to make Hummus with red lentils?
That’s what I do, when I want to vary from chickpeas. I think you can tell: I adore lentils, and why not? (Have you tried my Moroccan Lentil Soup?) Ready in minutes, easy to use, inexpensive, and a nutritional treasure. Try your very best to get to an Indian grocery store and check out their dizzying array of lentils (or just go online!).
- 1∕3 cup olive oil
- 2 tablespoons curry, or more to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon turmeric
- 1 tablespoon grated fresh ginger
- 1 stalk lemongrass, minced, or 1 tablespoon lemongrass powder
- 4 large cloves garlic
- 8 sprigs cilantro, stems cut off
- 1 small bunch flat parsley
- 1 tablespoon tamarind powder
- 4 cups tiny red lentils
- 3 quarts (12 cups) water
Heat the oil in a heavy wide-bottom pot.
Reduce heat to medium and add the curry, cumin, cardamom, and turmeric. Sauté until just fragrant, about 1 minute. Coarsely grind the ginger, lemongrass, garlic, cilantro, and parsley in a food processor. Add the ground mixture to the pot and sauté 2 to 3 minutes, stirring occasionally. Add all remaining ingredients and bring to a boil. Reduce the heat to medium and cook covered for 30 to 40 minutes. Adjust the texture and seasonings. Makes a dozen ample servings.