Curried Red Lentil Soup

[Guest guest]

with mellow curry powder

 

 

* Exported from MasterCook *

 

Curried Red Lentil Soup

 

Recipe By :Peter Berley, The Modern Vegetarian Kitchen (2000)

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups split red lentils -- sorted and rinsed

1 (3-inch) piece kombu

2 quarts cold water

1 large onion -- finely diced

1 carrot -- sliced

1 celery rib with leaves -- halved lengthwise and chopped

2 tablespoons unsalted butter

OR light sesame oil

1 tablespoon Mellow Curry Powder -- see recipe

1/2 teaspoon coarse salt -- plus more to taste

chopped fresh cilantro

plain yogurt

 

In medium saucepan over high heat, combine the lentils with the kombu and water

and bring to a boil.

 

Skim off and discard any foam that rises to the surface, reduce the heat to low

and simmer , partially covered, until the lentils are tender, 30 to 45 minutes,

depending on the age of the lentils.

 

While the lentils simmer, combine onion, carrot, celery, butter, curry powder

and 1/2 teaspoon salt in a heavy skillet. Saute over high heat, 2 to 3 minutes

until vegetables are lightly browned. Reduce heat to low, cover and cook 15

minutes.

 

Remove and discard the kombu.

 

Using a rubber spatula, scrape the vegetables and their juice into the lentils.

Simmer the soup for 5 to 10 minutes to meld the flavors.

 

Season with addition salt to taste and serve garnished with cilantro and yogurt.

(Yield is approximate.)

 

Description:

" Homemade curry "

S(VegRecipes):

" Pat Hanneman 13 Mar 2001 "

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 214 Calories; 5g Fat (18.3% calories from

fat); 14g Protein; 31g Carbohydrate; 16g Dietary Fiber; 10mg Cholesterol; 187mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 903920 26987 0 0 0 2519 0 2130706543 0 0 0 0

 

 

* Exported from MasterCook *

 

Mellow Curry Powder

 

Recipe By :Peter Berley, The Modern Vegetarian Kitchen (2000)

Serving Size : 0 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons coriander seed

1 tablespoon cumin seed

1 teaspoon caraway seed

1 teaspoon fennel seed

1/2 stick cinnamon

1 teaspoon black peppercorns

1 1/2 tablespoons turmeric

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper

 

In heavy pan over medium heat, combine the seeds, cinnamon stick and

peppercorns. Toast until the seeds begin to pop and smell fragrant, about 2

minutes.

 

Transfer the toasted seeds and cinnamon to a clean coffee mill or heavy mortar

and grind to a powder. Transfer the ground spices to a bowl, add the turmeric,

ginger and cayenne and mix well.

 

Transfer to a clean glass jar and store in a cool dark place.

 

Description:

" Basic, medium-hot curry powder. "

S(VegRecipes):

" Pat Hanneman 13 Mar 2001 "

Yield:

" 1/3 cup "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 5g Fat (26.8% calories from

fat); 5g Protein; 28g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : Will keep for 1 month.

 

Nutr. Assoc. : 0 0 0 0 2705 0 0 0 0

 

 

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