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Curry Lentil Soupのレシピ
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This is a surprisingly light and tangy lentil soup. If you are used to thick and heavy lentil soups, this one will surprise you. It's very tasty and was a great complement to the pizza recipe I just put up. This is also adapted from a Greens restaurant recipe.
| 準備時間: 20 分 |
インド料理
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| 調理時間: 45 分 |
分量: 12-16 |
作り方
- Put lentils in a large sauce pan with water and bay leaf, bring to boil, lower heat and simmer uncovered for 20 minutes.
- While lentils cook, heat oil in a large soup pot, add onions, and 1/2 tsp salt. Saute over medium heat for 5 minutes. Add ginger and garlic cook 1 minute. Stir in spices and cook for 2-3 minutes, adding water if needed. Add the vegetables, another tsp of salt, and cook for 5 minutes. Add the tomatoes and simmer until lentils are ready, about 10 minutes.
- Remove bay leaf and add lentils and their broth to the soup pot. Add salt to taste (about 1 tsp) and 2 pinches of Cayenne pepper and simmer for about 20 minutes uncovered. Check and adjust with more salt and Cayenne if needed.
- Serve in bowls with a sprinkle of fresh Cilantro and lemon wedge on the side.
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2010年02月05日 23時32分