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Lentil Soup Recipe

Lentil Soup Flavored With Spices and Coconut

Rinse well and cook in 2 cups water till soft - about 30 minutes:
1/2 cup oily (or other) lentils (makes 1 1/2 cups cooked)
Place the lentils and their cooking liquid in a bowl with: 1 teaspoon salt
Mix with a rotary beater or in a blender or food processor until smooth.
Heat in a saucepan:
1 TBS vegetable oil
Add and sauté until the seeds pop:
pinch hing
1/2 teaspoon cumin/mustard/sesame seed mix
4-5 Indian bay leaves
2 dried hot peppers (opt.)
Add chopped vegetables and sauté until soft:
1/2 clove garlic, chopped
1 cup onion, chopped
1 medium tomato, chopped
2 inches fresh, green hot pepper, chopped
2 TBS fresh coriander leaves (cilantro), chopped
Stir in:
1 TBS brown sugar
1 TBS unsweetened coconut
Then add the powdered spices:
1 1/2 teaspoons cumin/coriander powder
1 teaspoon hot red pepper powder (opt.)
1/2 teaspoon garam masala
1/2 teaspoon other masala (or more garam masala)
Add the lentil mixture and 2/3 cup water (or more) to make a thin paste or thick liquid; cook until heated through.
Category Soups
Servings 6 cups Serving Size 1/3 cup
Calories 43 Protein g
Fat 1.4 g Carbohydrates6 g



Add salt and turmeric to the soft, cooked lentils, then mix until smooth. These lentils were cooked in a pressure cooker.

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