Nile River Lentil Soup
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced
1 cup red lentils, rinsed
2 teaspoon ground ginger (I used minced fresh ginger)
2 teaspoon ground cumin
2 teaspoon ground coriander
4 cup water or vegetable stock
2 slices of lemon (1/4 inch thick or so)
1/2 cup canned (or fresh) tomatoes, chopped
1/4 cayenne or to taste
salt and pepper to taste
3 tablespoon finely chopped fresh coriander leaves (
Heat oil in heavy pot on medium high heat. Saute onion and garlic until softened. Stir in lentils, ginger, cumin and coriander and coat with onion/garlic mixture. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but like to put it in now).
Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender. If you like your soup thin, add more stock.
Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor. Season if you have not already added the salt and pepper. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
SO HOW'D IT GO?
rejectedmysoul - I've mainly seen 3 kinds of lentils: the very common green/brown ones, French//black lentils, and red lentils. There's probably a slight taste differene, but I couldn't tell you what it is. The main difference is color and texture. Red lent cook more quickly than the other two kinds, and will essentially disintigrate into a paste. I really like them for Indian style dals. They're also a pretty color. ;) The black ones are smaller than the green, and also an interesting color, but I think they take about the same amount of time as the green ones to cook.