Back to search results:max_bytes(150000):strip_icc()/black-lentil-soup-FT-RECIPE0425-885d84b075f94be0aec73b94cebf9a4a.jpg)
Black Lentil Soup
5.0 (1927 reviews)
Rajat Parr's recipe for black lentil soup is a soupier take on dal that's best eaten out of a bowl with crusty bread instead of served over rice. Spices like cardamom, coriander, cumin, cayenne, and garam masala add an alluring aroma to the broth.
Total Time75
Servings?
976
Caloriesper servingNutrition Information
976
Calories
61 g
Fat
89 g
Carbs
27 g
Protein
22 g
Fiber
29 g
Sugar
Ingredients
- 1 cup black lentils (6 ounces)
- 2 cardamom pods
- One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
- 5 tablespoons unsalted butter
- 1 onion cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garam masala
- 2 quarts vegetable stock or low-sodium broth
- 1 cup canned crushed tomatoes
- Salt
Instructions
- 1In a pot, cover the lentils, cardamom, and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
- 2Melt 3 tablespoons of the butter in the pot. Add the onion, garlic, and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne, and garam masala and cook, stirring, until fragrant, 4 minutes.
- 3Add the stock, tomatoes, and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.