Lentils. Foolproof if ever an ingredient could be.
I made this simple Madhur Jaffrey suggestion for a vegetarian friend the other day. I think I’m going to wheel it out again tomorrow.
Curried Red Lentil Soup
Masoor Dal Soup
2 tblesp oil – MJ suggests olive, I used grapeseed
3 tblesp chopped onion
1 garlic clove peeled and chopped
1 teasp grated ginger
2 teasp curry powder – I use Julie Sahni’s master curry powder
1/4 teasp ground cloves – I put in some whole cloves
1/2 cup diced potato
1 small carrot peeled and diced
1 cup red lentils rinsed and drained
4 cups water or stock
salt and freshly ground pepper to taste
Heat the oil in a medium pot over med-high heat. Add onion, garlic, ginger and stir until onion starts to pick up brown. Add the curry powder, stir and add the vegetables and cloves, stir and add the lentils and water. Stir, bring to a boil and cover but with the lid ajar, turn heat to low and cook for 45 minutes or so – until the lentils are ‘completely soft’. Now add salt and pepper to taste. Blend briefly, you want some coarseness left. Serve hot with lemon/lime wedges to be used at the recipient’s discretion.
Picture brown sludge. It’s a taste thing.