Margaret Ferrazzi’s Spiced Red Lentil Soup with Raita and Pappadams - Indian

[Guest guest]

@@@@@

Margaret Ferrazzi’s Spiced Red Lentil Soup with Raita and Pappadams - Indian

 

Raita:

Salt to taste

1 pint nonfat plain yogurt

1/2 cup fresh coriander leaves, chopped

1/2 cup chopped fresh mint leaves

Lentil Soup:

1/4 cup extra virgin olive oil

3 large carrots, diced

3 celery stalks, diced

1 large onion, diced

3 cloves garlic

2-inch piece fresh ginger

2 qts. vegetable stock

2 cups dried red lentils

Salt and freshly ground black pepper to taste

Juice of 1/2 lime

Pappadam or crackers, toasted until crispy

Spice Mix:

1 Tbs. mild curry powder

1/2 Tbs. ground turmeric

1/2 tsp. ground cinnamon

 

 

 

 

To make Raita: Stir salt into yogurt, and drain by scooping yogurt into fine

sieve lined with cheesecloth and set over bowl. Refrigerate for several hours.

 

To make Lentil Soup: Heat oil in large saucepan over medium heat. When very hot,

add diced vegetables. Stir 2 to 3 minutes, or until vegetables begin to release

juices and aromas. Add garlic and ginger, and stir. Reduce heat to low, and

cover pot tightly. Cook vegetables for about 10 minutes, or until softened.

Mix spices together well. Stir into vegetables, and cook about 5 minutes more,

or until fragrant.

Add vegetable stock and lentils, and increase heat to medium. Bring to a boil.

Cook, uncovered for about 20 minutes, or until lentils are tender. Season to

taste, and stir in lime juice until well blended.

 

To serve, sprinkle each portion with crisped pappadam or crackers. Stir

coriander and mint into drained yogurt, and serve. Store leftovers in

refrigerator, and reheat serving portions as needed.

 

SERVES 6

 

Source: Vegetarian Times Issue: January 1, 2003 p.71

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information

Per Serving: Calories: 270, Protein: 18g, Total fat: 8g, Carbs: 33g,

Cholesterol: mg, Sodium: 200mg, Fiber: 12g, Sugars: 6g

 

Wine Suggestions: Pair with a ripe, slightly oaky, not-too-tannic Australian

Shiraz such as Sheldrake Shiraz.

 

Los Angeles’ chef Margaret Ferrazzi is a culinary consultant, cooking teacher

and caterer to Hollywood entertainment industry celebrities and executives such

as Steven Spielberg, Ted Danson, Paul Reiser and Matt Groening. Her love of

aromatherapy and passion for fresh, seasonal foods is reflected in her recipes.

Aromatic spices, herbs and florals from all over the world enhance her dishes.

Her exotic lentil soup, which resembles a popular South Indian staple, is rich

in aromas but is not overpowering with blazing Indian spices. Serve this with a

dollop of cooling raita to balance the spicy flavors. Top with the crumbled

crisp pappadam or crackers.

-----