shulman - delicate lentil soup

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yellow lentils and citrusy tamarind

 

 

* Exported from MasterCook *

 

Delicate Lentil Soup

 

Recipe By :Spice of Vegetarian Cooking 1991 Martha Rose Shulman

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

one inch ball tamarind

1/4 cup boiling water

1 onion -- chopped

2 cloves garlic -- minced

1 tablespoon safflower oil

1 cup yellow lentils

4 cups water

2 cups chopped tomatoes -- fresh or canned

1 teaspoon molasses

1 tablespoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

cayenne pepper -- to taste

salt -- to taste

3 tablespoons chopped fresh coriander (cilantro)

plain lowfat yogurt -- for garnish

 

1. Place the tamarind in a bowl and cover with 1/4 cup boiling water. Let sit

while you begin the soup.

 

2. Heat the oil in a large, heavy bottomed soup pot or casserole and add the

onion and garlic. Saute until the onion is tender and add the lentils, water,

tomatoes, molasses, spices and sea salt to taste. Bring to a boil. Reduce heat,

cover, and simmer 30 minutes, or until the lentils are tender.

 

3. Meanwhile mash the tamarind pulp with the back of a spoon or with your

fingers and strain the liquid through a fine strainer, making sure to squeeze

out all the liquid. Add the juice to the lentils.

 

4. When the lentils are tender, puree in a blender. Then press through a fine

strainer. discard the pulp or save for another purpose, such as a bean spread.

Return the liquid to the heat and heat through. Adjust seasonings and serve,

garnishing each bowl with a dollop of yogurt and a sprinkling of chopped fresh

cilantro.

 

Description:

" Yellow lentils and citrusy broth made from tamarind. "

Copyright:

" 1986, 1991 Martha Rose Shulman "

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Per Serving (excluding unknown items): 238 Calories; 5g Fat (16.5% calories from

fat); 15g Protein; 37g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 26mg

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

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 903920 0 0 0 0 0 0 0 0 383 0

 

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