SOUPS | 51 RED LENTIL SOUP (WITH SPICED OIL OPTIONAL) Gourmet Magazine 1991 Serves: 6 This is really delicious. 1 cup red lentils 2 onions, chopped 2 Tbs oil 5 garlic cloves, crushed 4 tsp ginger root grated peeled 1 tsp ground cumin 1 tsp ground coriander 3 cups (parave) chicken/ vegetable broth 1 cup drained canned tomatoes Freshly ground black pepper and salt to taste 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 ginger root, and cook the mixture, stirring, for 1 minute. Add the cumin and the ground coriander and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth and the tomatoes; cover and simmer for 15 to 20 minutes, or until the lentils are really tender. Add pepper and salt as necessary. Serve as is or with vegan yoghurt and fresh coriander The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with up to 1 ½ cups water. SPICED OIL 2 Tbs vegetable oil 1 ½ tsp finely chopped seeded fresh red chili/ ¼ tsp hot red pepper flakes ¼ tsp cumin seed ¼ tsp turmeric (Vegan yoghurt) (Fresh coriander to garnish) In a small frying pan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cumin seed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds until fragrant. Remove the skillet from the heat. Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Place a dollop of yoghurt in center of bowl and drizzle the spiced oil with a spoon over the soup and garnish with coriander.
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