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RE: soup to die for.

I have to send you all this recipe. I did not make it up , but I wish I had.
It is soooo good! It is a slightly adapted recipe from Indian Vegetarian
Cooking by Michael Pandya. 

Masoor Aur Chane Ka Soup  (Lentil & Chickpea Soup)

1-1/4 cups mixed lentils and chickpeas, presoaked overnight ( I leave them
out on the counter)
2-1/2 cups water
2 tsp veggie broth
1 tsp whole cumin seeds
pinch of asafoetida powder*
1-1/4 cups veggie broth
salt and pepper to taste
juice of 1 lemon
1 tablespoon (or more) minced cilantro (note: the soup tastes best with the
cilantro mixed in, but you canleave it out if you don't have any.)

1. Cook lentils and chickpeas in a large pot with the 2-1/2 cups of water.
Cook until tender, then puree in a blender with the veggie broth. 
2. Saute the cumin and asafoetida in the 2 tsp of veggie broth and mix in the
pureed beans. Stir in salt & pepper to taste and bring mixture to a boil. 
3. Stir in the lemon juice and the minced cilantro.
4. Serve hot.

Note: Asafoetida can be found in an Indian grocery. I have to say that it
smells totally revolting, but adds a wonderful onion-like flavor to any dish
it is used in.  (I even add two pinches when I make this soup.) Try not to be
put off by the smell. Very little is used in most Indian recipes. I have the
same bottle I bought 10 years ago. Yes, it is still good. 
Wow, this soup is to die for!
Jan Bennicoff