Red Lentil Soup with Spiced Oil and Pappadams

[Guest guest]

RED LENTIL SOUP WITH SPICED OIL

Source: Elite

 

For the soup:

 

1 cup red lentils (available at natural foods stores, East Indian markets,

and some supermarkets), picked over

2 onions, chopped

2 tablespoons vegetable oil

5 garlic cloves, minced

4 teaspoons grated peeled fresh gingerroot

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

3 cups chicken broth

1 cup drained canned tomatoes

 

For the spiced oil:

 

2 tablespoons vegetable oil

1 1/2 teaspoons minced seeded fresh red chili (wear rubber gloves) or 1/4

teaspoon dried hot red pepper flakes

1/4 teaspoon cumin seed

1/4 teaspoon turmeric

fresh coriander sprigs for garnish if desired

pappadams as an accompaniment (Crisp Lentil Wafers)

 

For the pappadams:

pappadams (available at East Indian markets and specialty foods shops)

vegetable oil for frying the pappadams

 

Make the soup:

In a large bowl wash the lentils in several changes of cold water until the

water runs clear and drain them in a fine sieve. In a large heavy saucepan

cook

the onions in the oil over moderate heat, stirring, until they are softened,

add

the garlic and the gingerroot, and cook the mixture, stirring, for 1

minutes.

Add the cumin and the ground coriander seeds and cook the mixture over

moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1

1/2

cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20

minutes, or until the lentils are tender. In a blender or food processor

purée

the mixture in batches, transferring it to a bowl as it is puréed, return

the

soup to the pan, cleaned, and season it with salt and pepper. The soup may

be

made 3 days in advance and kept covered and chilled. Reheat the soup and

thin

it, if necessary, with water.

 

Make the spiced oil:

In a small skillet or saucepan heat the oil over moderately high heat until

it

is hot but not smoking, add the chili, the cumin seed, and the turmeric, and

fry

the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to

subside. Remove the skillet from the heat.

 

Heat the soup over moderate heat, stirring, until it is hot and ladle it

into

bowls. Drizzle the spiced oil with a spoon over the soup, garnish each

serving

with a coriander sprig, and serve the soup with the pappadams.

 

Make the pappadams:

In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the

oil to

375°F. on a deep-fat thermometer and in it fry the pappadams, 1 at a time,

turning them, for 10 to 15 seconds, or until they have expanded and turned

pale

golden. Transfer the pappadams as they are fried to paper towels to drain.

The

pappadams may be fried 1 day in advance and kept, covered loosely, at room

temperature.

 

Makes about 6 cups, serving 6. Gourmet March 1991

 

Vintage Vegan Tea

http://www.VintageVeganTea

Christian Vegan Cooking

http://www.Christian-Vegan-Cooking

Vegan and Gluten Free

http://www.