by shayma
View
my 14 recipes »
Photo by shayma
shayma's Notes:
Expand1.5 teacup red lentils (Lens culinaris) Ask a question about this ingredient
1/2 teacup yellow mung lentils (the variety with husk/skin removed), found in Pakistani/Indian grocery stores. Ask a question about this ingredient
1/2 teaspoon salt (adjust to taste) Ask a question about this ingredient
pinch turmeric powder (haldi) Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1 tablespoon tomato sauce/passata/canned diced tomatoes Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
6 teacups boiling water, add more for the consistency of your liking Ask a question about this ingredient
lashings of yoghurt Ask a question about this ingredient
some diced tomato Ask a question about this ingredient
fresh coriander/cilantro leaves Ask a question about this ingredient
In this recipe, the ratios are most important. I use a small teacup to prepare mine, you can use the American cups measurement, as long as you use the same proportions. My teacup is approximately 2/3 of an American cup measurement. For my recipe, the ratio of red lentils to mung lentils should always be 3:1, with the salt and cayenne pepper adjusted according to the amount you decide to make.
Ask a question about this stepPlonk into a medium-sized heavy bottom pan, (mine is 8in): lentils, salt, haldi, cayenne pepper, garlic clove, tomato sauce (if you dont have the tomato sauce/passata/diced tomatoes, don't worry about opening a brand new can, you can omit it, you won't be compromising on the taste of the end result) and boiling water.
Ask a question about this stepPlace it on a low-medium flame, cover with lid, but not completely, so as to allow some steam to escape, otherwise the lentils will overflow- you don't want a yellow protein mess on your stovetop- take my word for it! ;-)
Ask a question about this stepLet it simmer for 30 minutes. You will see that the two breeds of lentils will finally become a velvety puree, indistinguishable from each other; this means it is ready. Smoosh the garlic clove with the back of your ladle, it will blend right in.
Ask a question about this stepDrizzle with yoghurt, add some diced tomatoes (optional) and coriander/cilantro leaves (optional).
Ask a question about this stepOpen a bottle of Falanghina or Vermentino. And if you're like me, set your table for one, and eat there with your best linen and cutlery, so what if you're eating alone, right?
Ask a question about this stepThanks Shayma! I love your soup recipes, and I know just the teacup I will use to make this one.
This sounds lovely. And why not set the table just for yourself - it's part of the experience, right? :)
I love lentils and I love falanghina! I have a bottle in the fridge that has been staring at me for a week or so ... all I need to get is yellow lentils. Yum!
falanghina in the fridge? i think we're friends now :) many thanks for your kind words.
Love it! I adore mung lentils, but have never thought of combining them with red...what a great idea! The spiced and color are great and such a lovely contrast with the yogurt...yummy!
Thanks, Winnie, the yellow mung lentils tighten the soup and make is creamier than it would be without them.
I made this today excelent