Red Lentil Soup With Spiced Oil
"From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too."
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
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For the soup
- 1 cup cups red lentil, picked over (available at natural foods stores, East Indian markets, and some supermarkets)
- 2 onions, chopped
- 2 tablespoons vegetable oil
- 5 garlic cloves, minced
- 4 teaspoons grated peeled fresh gingerroot
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 cups chicken broth
- 1 cup drained canned tomato
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For the spiced oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced seeded fresh red chili (wear rubber gloves) or 1/4 teaspoon hot red pepper flakes
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon turmeric
- fresh coriander sprig, if desired (to garnish)
-
For the pappadams (Crisp Lentil Wafers)
- pappadams (available at East Indian markets and specialty foods shops)
- vegetable oil (for frying the pappadams)
directions
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. Use a stick blender to puree the soup or in a blender or food processor puree the mixture in batches, transferring it to a bowl as it is pureed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
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Make the spiced oil:
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
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Make the pappadams:
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
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Reviews
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Ummm, so I am embarrassed to admit i don't remember when or where I tagged this recipe. :o But I made it for dinner last night & it is wonderful! This is easily made vegetarian (vegan, actually) by using veggie broth. The flavors are wonderful and the soup is hearty without being heavy. Thanks, Kate!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
