We've prepared this savory Indian soup and love it. It's really yummy and easy to make. Unless you use yogurt, none of the ingredients need to be refrigerated beforehand, except for maybe the fresh cilantro. If you use dried cilantro, use only 2 Tsp rather than 2 Tbsp. Or you can leave it out altogether. This soup is also good when chicken's been added. So if you've got a can or two of chicken onboard, go ahead and add some (if you're home, saute 2 fresh cut-up, skinless and boneless chicken breasts and add them to the soup a couple minutes before serving.). Anyway, I found this video on YouTube which shows how to make the soup.
http://www.youtube.com/watch?v=ydnuaK_rLRU
- Ingredients
1 onion chopped
2 Tbsp olive oil
1 bay leaf (optional)
Half of a butternut squash (2-3 cups) – diced
1 ½ cups dried red lentils, washed
1 can (14 oz) coconut milk or plain yogurt optional
4 cups vegetable or chicken stock or water
2 Tbsp olive oil
1 Tbsp. curry powder
3 cloves of garlic - minced
2 Tbsp ginger - minced
2 Tbsp fresh cilantro (optional)
Salt and pepper to taste
Pick over lentils to remove any foreign material or discolored lentils. Rinse well.
In a large stock pot, sauté the onions in the olive oil with a pinch of salt. Saute until the onions begin to get brown around the edges and become fragrant.
Add the bay leaf, butternut squash, lentils, coconut milk and vegetable stock.
Bring to boil, reduce heat and simmer for 30 minutes. Set aside.
In a skillet, heat olive oil and add curry powder, minced garlic, ginger and cilantro. Saute until fragrant being careful not to burn the garlic. Set aside.
Remove bay leaf from soup mixture. Add sauted ingredients from skillet to soup mixture stirring well.
(This step is optional, otherwise the soup is ready to eat.) Add soup mixture to blender in batches filling blender only about 3/4 full. Cover the blender but leave the measuring lid off and cover opening with towel. Puree on low speed for just a few seconds until smooth.
Cathy
CD32 Realization, #3
Rahway, NJ
Raritan Bay