by AntoniaJames
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A&M's Testing Notes:
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Expand1 ½ cups red lentils or masoor dal Ask a question about this ingredient
2 tablespoons of ghee, or vegetable oil or butter (or a combination) Ask a question about this ingredient
1 large yellow onion, chopped Ask a question about this ingredient
Salt Ask a question about this ingredient
3 cloves of garlic, minced Ask a question about this ingredient
½ inch slice of ginger root, minced, or more to taste Ask a question about this ingredient
1 tablespoon curry powder Ask a question about this ingredient
1 teaspoon freshly toasted and ground cumin Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
3 cups chicken stock Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices Ask a question about this ingredient
1 head of cauliflower, trimmed and broken into bite-sized florets Ask a question about this ingredient
2 tablespoons coarsely chopped cilantro (optional if stirring in a green chutney) Ask a question about this ingredient
Juice of a lime (optional if stirring in a green chutney) Ask a question about this ingredient
Freshly ground pepper, to taste Ask a question about this ingredient
RECOMMENDED ADD-INS: Ask a question about this ingredient
Mint and/or cilantro chutney (There are several good fresh chutney recipes on food52.) (See note below.) Ask a question about this ingredient
Cucumber Raita (or crème fraiche, sour cream, or Greek yogurt) Ask a question about this ingredient
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
Ask a question about this stepHeat your soup pot, add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
Ask a question about this stepWhen the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
Ask a question about this stepPour the lentils and soaking water into the soup pot, then add the stock (or additional water, if not using stock) and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers.
Ask a question about this stepAdd the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick. The lentils will soak up the water and broth very quickly!
Ask a question about this stepAfter about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some roasted winter squash, this is the time to do it. Add more water is the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Ask a question about this stepCheck for salt and correct if necessary, taking into account that the chutney and raita, if using, will also have salt in them.
Ask a question about this stepTurn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
Ask a question about this stepStir in the lime juice and chopped cilantro. (I often don’t chop fresh cilantro when serving our favorite mint-cilantro chutney with this soup.)
Ask a question about this stepServe with freshly ground pepper and Cucumber Raita. (My recipe for it is on food52.)
Ask a question about this stepN.B. Sometimes I add a handful of small green peas right at the end of the cooking time, to give it a bit more color. Also, we often stir cooked brown basmati rice into this when eating this is for dinner.
Ask a question about this stepAbout the chutney: Search for “mint chutney” and “cilantro chutney” on food52 for some great fresh chutney recipes. Kitchenbutterfly's "Coriander Chutney" should not be overlooked!
Ask a question about this stepWhen adding roasted pumpkin or winter squash to this, I always add the juice of a full lime, even if I plan to stir in some chutney, to balance the sweetness of the roasted vegetables.
Ask a question about this stepAbout making extra for freezing: I often make a red lentil soup base for freezing by doubling the recipe, up through (and including) the addition of the roasted winter squash, if I plan to use it. The other vegetables get an unpleasant texture when frozen, so remove the portion you plan to freeze, before adding them to the batch you plan to eat right away. When you use the frozen base, thaw and bring the base to a simmer, and then proceed with adding the carrots and cauliflower, etc. I’ve also pureed the fully-cooked soup, with all the vegetables, and frozen that. It tasted great. Add in fresh cilantro and lime juice, or a good chutney before serving, if you do this. ;o)
Ask a question about this stepThanks so much, emarie! It's one of our favorites, too! In fact, I had some leftovers this morning for breakfast, with some toasted flax seeds that I'd pounded using mortar and pestle before stirring in. Perfect for a cold, rainy autumn day. ;o)
One of my new favorites. Followed as per directions, but second time I added 1 t garam masala along with the other spices, and also as suggested roasted butternut squash. Served with the yogurt, toasted almonds and golden raisins.
What a great idea, to stir in some garam masala! I'll definitely do that next time. I just roasted a butternut squash, which I'll use in making another batch of this; the garam masala will go beautifully with the squash. Yumm. The toasted almonds + yogurt + golden raisin additions sound divine, too. Thanks so much for the tips! ;o)
Hi AJ - would you be willing to share your lacto-fermented mint and cilantro chutney recipe? I would love to try it.
I use the recipe from "Nourishing Traditions." I cannot post it here, as it is subject to the copyright laws, but if you send me a private note via the messaging system here with your email address, I'll scan and send it to you, for your "fair use." ;o)
Mmmmm, I can just smell this simmering as I read the ingredients list.
Hahaha . . . so can I! (I have a batch cooking on the stove right now. We eat this all the time.) Thanks so much. ;o)
Perfect! Loved it, make it all the time.
Oh, I'm so glad. Thank you for letting me know. ;o)
Yum. Again. Thanks, AntoniaJames, for adding vibrant flavor to our weekend!
Thanks so much, JSCooks! You eat very well at your house, I'm sure, so this is such a compliment. ;o)
I made this for dinner last night, and had some for lunch today! I served mine over jasmine rice. This is a great recipe, easy and delicious!
Great idea, serving it over rice. We often have brown basmati in the fridge, so I've been known to do the same thing, when foraging for lunch. Thank you so much for your kind comment. ;o)
I just made this tonight and LOVE IT! It's going in my regular rotation!
I'm so glad! Thanks so much for letting me know. It's in our regular rotation as well. I made it last week in fact, using brown masoor dal, which have the firm texture and shape of a puy lentil, and adding a couple handfuls of spinach at the end. It tasted great. ;o)
I made this a couple of days ago and am enjoying the leftovers. So good! Thank you for the recipe!
You're so welcome! Thanks for letting me know. I'm glad you are enjoying it. (Did you see the Roasted Pumpkin, or of course you could use butternut squash, version? It's similar, and just as good . . . .) ;o)
This soup has become a weekly meal for my family--it is delicious! It is a wonderful, warming, healthy meal that my picky son and usually carnivorous husband both love. Thanks, AntoniaJames!
Thanks so much, stephskitchen! We eat it a lot here, too. I just edited the recipe slightly to include two bay leaves, as I have noticed that it makes the soup even tastier, especially if I'm not using a noticeably aromatic chicken broth. Also, have you seen the recipe for this soup's cousin, Roasted Pumpkin and Red Lentil Soup? (It was one of the first recipes I ever posted on food52!!) It's similar, and can be made with roast butternut or other winter squash, or even canned pumpkin, if you are in the mood for a soup like this, but don't have cauliflower on hand. ;o)
AntoniaJames, I finally got around to trying your soup. We had friends over for dinner but fortunately some left for me to enjoy the second day. What a vibrant combination of flavors and textures -- thanks for a true keeper!
I think we might have similar pantries as I am testing this for EP this week and the only thing I need to purchase is the cauliflower! I have some lovely chicken stock I made with some carcasses that were cooked per Mrs. Wheelbarrow's Peruvian Chicken recipe that has a wonderful aura of tumeric and paprika. And it's a perfectly chilled fall day today!!
Ahh, I love this soup! I made a big batch and gave some to a couple of my friends. I want to share this soup with everyone. Perfect for fall!
This looks like something that will go into regular rotation and I love the make double/freeze idea. We always have big bags of red lentils around here. Thanks!
Well, thank you!! One of the reasons this is, and has for more years than I can remember, been in our rotation (year round, in fact) is because it is so easy to make a double batch and freeze. Lately I've been pureeing one serving of leftovers, routinely, and popping that into the freezer for a lunch later, or for dinner for me, when Mr. T is away. And, of course, you can add whatever veggies you like. For me, the more the merrier!! ;o)
I had this for dinner last night - LOVE it! Will definitly be making it again and again!!!
Wonderful! I'm so glad you tried it, and that it turned out so well. Thanks for letting me know. ;o)
Thanks, Midge! I hope do you try it. It is wholesome, that's for sure. It's probably one of the healthiest things I make on a regular basis. ;o)
Man how I would love a bowl of this tonight! Great recipe, definitely a keeper!
Thanks so much! Let me know if you do try it!! I hope you will. ;o)
What a toasty warm looking soup. Can't wait to make it!
Thank you! I hope this becomes a keeper at your house. Your selective eater-vegetarian can have it mild, and you can make hot and mild versions of chutney to stir into your own bowls, as you please. ;o)
don't mind run on sentences a bit, especially when they're full of useful information ;)
This looks so great! I love lentils and the addition of cauliflower would be wonderful!
Thank you! I'm really honored that so many of the great cooks here like this recipe!! ;o)
Nice photo, and super recipe. Actually, more of an explanation than a recipe (as all good recipes should be!). What kind of curry powder do you use in this?
Sally, thank you. As for the curry powder, I use my own blend . . mostly because turmeric seems like such a heavy flavor and every commercial blend I've ever tried includes too much of it, to my taste. Also, I can't eat spicy food (my stomach can;t tolerate it) so I leave out altogether the cayenne and other peppers that are typically in store-bought curry powders. I posted the recipe for my standard blend with my curried chicken salad, posted last week. Here it is, copied and pasted:
Curry Powder:
2 teaspoons cumin seed
2 teaspoons coriander seeds
¼ teaspoon cardamom seeds
1 small stick of cinnamon
1 teaspoon yellow mustard seeds
5 whole cloves
½ teaspoon turmeric
Ground cayenne to taste (optional)
Toast the cumin, coriander and cardamom lightly in a small skillet just until fragrant, shaking the pan frequently. The minute they seem to be turning a darker color, remove all of the seeds right away, lest they burn.
Break the cinnamon stick into about five or six pieces. Very lightly toast it in the skillet, for no more than a minute or so on medium heat.
Grind the toasted seeds, the cinnamon stick, the mustard seeds and the cloves to a fine powder. (Check the grinder once or twice to dislodge any cinnamon pieces that may have stuck to the blade.)
Put into a jar and add the turmeric and the cayenne, if using. Put on the lid and shake well to combine. Use within a few weeks.
Read more: http://www.food52.com/recipes/6927_curry_chicken_salad#ixzz11bfqYiV0
Sally, when I say a "small" cinnamon stick, I really mean it . . . a short, thin one. When I buy them in bulk, I always bring home a few extra-scrawny ones, because they're easier to break. But if I don't have a small one, I just break a regular one in half. Also, if the recipe doesn't include fresh ginger, I often add a tiny pinch of ground. ;o)
Ooops. Sorry about the run-on curry powder recipe. I didn't realize all the formatting would be lost. Much easier to read this at my Curry Chicken Salad recipe. You should read the notes at the end, however, regarding the cinnamon. ;o)
Could this be the perfect soup? If not, it is awfully darned close. Sounds just fabulous! - S
Thank you; what a compliment. Perfect? Well, I don't know about that. One of my favorites? Definitely. ;o)
There is a chill in the air and looking at your picture warms me up, mmm, sounds delicious!
So glad you think so. Thank you. ;o)
THIS IS SO DELICIOUS!!! YOUR PIC IS GORGEOUS TOO. THANKS, AJ, FOR A GREAT RECIPE THAT I WILL MAKE OFTEN.
You're welcome, dymnyo. I hope you do make it! ;o)
This is on the menu for this week! I can't wait to try it!!
Thanks, ChezSuzanne! Let me know how you like it! You should make some chutney using the Nourishing Traditions recipe for mint chutney, but use half cilantro and half mint, and add some toasted cumin seeds. It takes about five minutes to put together a month's worth, and you will love having a big jar of the stuff in your fridge. It's my latest favorite add-in for anything with Indian spices! ;o)
The Mint Chutney in NT looks wonderful and I love your idea of splitting the mint with cilantro! I'll have to omit the almonds so I'll either figure out a substitute like pine nuts or rebalance the recipe. I'll make the chutney tonight so we can have this soup over the weekend :-)!!
I left the nuts out altogether, using the cumin for a tiny bit of crunch and extra flavor, and it tastes great!! Am interested in hearing about your buttermilk whey, too. Am wondering if it really must be whole milk buttermilk, as well, as that's not as easy for me to get. ;o)
Good to know! I think I'll do exactly as you did with the cumin. Also-on the whey, I made some ricotta cheese just tonight and now have quite a bit of whey to play with. I used low-fat buttermilk since, as you say, the full-fat buttermilk is pretty hard to find. I'll let you know how the whey works! I'm going to give it a whirl in some of the lacto-fermenting recipes in Nourishing Traditions book. What a fun book it is!!
Don't forget, if you make whey using plain yogurt, you can use the thick yogurt that remains for your raita! It works perfectly. I am so interested to hear how the buttermilk whey turns out in your lacto-fermenting activities. Will be making more pickles tomorrow. Have WinnieAb's pear chutney going right now; started it this morning. ;o)
YUM! I imagine this smells amazing as it is cooking and bet it tastes even better!! Can't wait to try it.
Thank you and yes, it does smell good. I hope you do try it! ;o)
This is totally up my alley -- I am printing it out right now. Can't wait to try it!
Wow, thanks JSCooks! I hope you do try it, and that you enjoy it.
I would definitely eat the whole pot of this. In fact, I will probably be doing so as soon as I get to the store for some cauliflower!!
If I didn't have to share (er, if I didn't have to feed Mr. T, that is), I'd be eating whole pots of this, all by myself, too. The double/freeze half trick is so helpful for an easy dinner on a weeknight. When we're running really late, I often will simmer/steam the carrots while the frozen dal is defrosting, and then add the thawed lentil mixture to the carrots and their cooking liquid with the cauliflower. Easy, and tasty . . . the best convenience food I make. ;o)
I was cruising Food 52 looking for something to make with both the head of cauliflower in my frig and the acorn squash in my panty and here is your delicious looking soup using both ingrediants! This will be made tomorrow as I have red lentils too. What luck! Love the various additions mentioned by you and the others to change it up. Also, the custom curry powder recipe was very helpful.