Spicy lentil soup


Freshly ground spices gives this fragrant soup a gourmet touch!

1 cup dried lentils

6 cups water
1 tsp cumin seeds
1 tbsp coriander seeds
8 blck peppercorns
1 tsp ground turmeric
1 tsp tamarind concentrate
2 large tomatoes chopped (I mixed red and green)
3 cloves garlic
2 stalks celery chopped
1 onion finely diced, slightly sauted.
1 cup fresh corn
Salt to taste


Tempering oil

2 tsp ghee
2 tsp black mustard seeds
1 dried red chili, broken into bits
1/4 cup chopped fresh cilatro leaves.


Wash lentils and place in slow cooker insert. with water. In an electric cofee mill, grind cumin seeds, coriander seeds and peppercorn to a coarse powder.

In a bowl combine the ground spices, turmeric powder, tamarind concentrate, tomatoes, celery carrots and garlic and add to the lentils.

Cover and cook on low for 6-8 hours until lentils are quite tender and flavors have melded. Add corn and salt to taste.

To make the tempering oil, heat the ghee, add the mustard seeds and broken chili and saute until the seeds begin to pop. Drizzle a little bit over each bowl of soup. Sprinkle with fresh cilantro and serve hot!


Until next time...XOXO

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