2 1/2 cups dried red lentils, picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoon salt
2 teaspoons chili powder
1 1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon freshly ground black pepper
3/4 teaspoon cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth
In a bowl, soak lentils in water to cover by 2 inches for 1 hour and drain in a fine sieve.
In a 4-quart heavy saucepan, cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes.
Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes (Old lentils may take longer to cook). Let soup cool slightly.
Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl.
In a pan, heat soup over moderate heat, stirring, until hot. Season with salt if necessary.
gladysdinletir
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
February 6, 2014
My first time making it and I nailed it personal Mexican touch was a little green chili pepper :)