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Red Lentil Soup with Cloves

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“I found this in a slow food cookbook I borrowed - it originates from one of my favorite chefs - Madhur Jaffrey. I needed some more recipes using red lentils, and this came at a convenient time.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the lentils, water, turmeric, cloves, ginger and garlic into a large pot and simmer, partially covered, until lentils become soft, 45 minutes to an hour, or use a pressure cooker to reduce the cooking time.
  2. Remove the cloves (in the bouquet garni) and puree the soup with a hand blender, or in a blender.
  3. Season with salt, pepper and lime juice, to taste.
  4. Saute the bread cubes in a bit of olive oil until slightly browned and crisped and drain.
  5. Serve the soup with the bread croutons and lime wedges, on the side.
  6. Enjoy!

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