Tuesday, February 21, 2006

Lentil & Potato Soup

Much more of a stew than a soup, since it's really thick. I found this recipe on the Cooking Light bulletin boards. It was really highly recommended. I think it's from a cookbook called "Jane Brody's Good Food Gourmet" or something. It was good, but we will probably not make it again. It's similar to a lot of other Indian dishes I've made in the past, which we liked better. But it's very flavorful and spicy! I bet it would be extra-good over rice or with pita bread.

Lentil & Potato Soup
1 cup lentils
4 cups water
1 tsp salt
1 bay leaf
1 Tbsp butter
1 Tbsp olive oil
2-3 large potatoes, peeled and cut into 1/2 inch cubes
1 tsp turmeric
1/4 tsp cayenne (I added a little more!)
Salt and pepper, to taste
2 large tomatoes, chopped
2 tsp garam masala
1 tsp sugar or honey

1. In a medium saucepan, combine the lentils, water, salt, and bay leaf. Bring to a boil, reduce heat to medium-low, and simmer the lentils until they are just soft, about 30 minutes. Do not drain the lentils! Discard the bay leaf, then set the lentils aside.

2. In a large dutch oven or saucepan with a nonstick surface, heat the butter and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt, and pepper. Cook the potatoes, tossing them, over medium heat, for about 5 minutes.

3. Add the tomatoes, reserved lentils and their cooking liquid, garam masala, and the sugar or honey to the potatoes.

4. Cook the stew over medium-low heat for 10-15 minutes, stirring the mixture from time to time and adding water if the stew seems to be too dry.

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