Lentil Soup with Garam Masala
From Nepal; Ingredients with a '*' can be replaced with 4 1/2 teaspoons of ground Garam Masala (total replacement, not per ingredient).
Submitted by: Adapted from from Milwaukee, WI
Yield: 12 cups
Preparation Instructions:
In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden brown. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl. In a pan heat soup over moderate heat, stirring, until hot and season with salt if necessary. Makes about 12 cups, serving six as a main course.
thespicehouse.com
This is the best lentil soup ever and I’ve tried many other recipes for lentil soup. I followed the recipe exactly and used most of the spices from the Spice House, especially the Saigon cinnamon. I cooked the lentils for 30 minutes, and they fell apart in the the pan. This soup also freezes well.
I would say this recipe is in between ‘good’ and ‘amazing’. I’m eating the leftovers right now and it is still fantastic. I made it for my family who do not necessarily like spicy foods and they thought it was great. A few things I did:
Left out the cloves – i don’t much like the taste.
Used less turmeric as it is quite strong.
I soaked the lentils for four hours – they fell apart so easily while cooking.
I used vegetable broth since I was serving a vegetarian or two. This seemed fine. I think I will use a thicker vegetable stock the next time to see what the results will be.
Also, I think I will tone down the cayenne next time.
Overall, a great winter soup!!! Served with some small goat cheese sandwiches it was perfect.
Liz, La Crosse, WI