Indian Lentil and Carrot Soup

This recipe comes from the lovely Katie E., who created this for our Indian Cooking Club night back in April (I’m way behind with my posts as you can see!) It was DELICIOUS.

Here it is, with instructions by Katie:

3-4 quarts of water
8 bunches of greens from the carrot tops
stalks from a bunch of cilantro
1 leek top
1 red onion
5 garlic cloves, smashed
salt and pepper

Simmer for 45 minutes. Don’t let it get to a rolling boil. After 45 minutes, strain the vegetable out of the stock.

2 lb. bag of lentils
8 carrots
3 large tomatoes
1 leek
1 shallot
5 cloves of garlic
1 bunch of cilantro
4 Tbsp.  butter
2 Tbsp. curry powder (I used yellow)
1 tsp. cayenne pepper
1 tsp. lemon zest
1 tsp. freshly grated ginger
2 tsp. garam masala
1 tsp. cumin
pinch of cinnamon
pinch of nutmeg
salt and pepper to taste
1 can coconut milk

1. Soak then lentils for about an hour before making the soup.

2. Remove the core of the tomatos and score the skin. Fill a medium saucepan with 1 inch of water, place the tomatoes inside and bring to a boil. Cook till the skin is falling off. When tomatoes have cooled remove the skin and set aside.

3. Chop the carrots, leeks, shallot and 2 cloves of garlic and saute them in the butter for a few minutes, till soft, with a dash of salt to help draw out the moisture.

4. While that’s cooking, drain the lentils and put in the stock and simmer. Add vegetables and cook till everything is tender, about 30 mins.

5. At this point, you can either transfer it into you food processor in batches or use an immersion blender to puree the soup to your liking. Once, the soup is blended, add the coconut milk and start adding the spices and ginger. Those measurements are based on what I did but I usually start with less and add to taste.

6. At this point I add the rest of the garlic by grating it on a microplane. In the last few minutes of cooking, I muddle the cilantro in a mortar and pestle, yielding about 2 tablespoons, and add it.

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