bengal lancers' soup

225g red lentils, well rinsed
3 tbsp groundnut oil
1 large onion, finely sliced
1 large green chilli, deseeded and finely chopped
1 large red chilli, deseeded and finely chopped
15g fresh ginger, peeled and finely chopped
1 garlic clove, crushed
1 tsp each ground turmeric, ground coriander, ground cumin
1/2 tsp ground black pepper
275ml chicken stock
2 large tomatoes, chopped
100ml coconut cream
1 dstsp salt
1 dstsp tamarind pureé
15g fresh coriander, chopped

put lentils into pan, cover with water with a margin of 4 cm. Bring to boil, simmer rapidly for 10 mins, stirring from time to time, and skimming any scum from the surface. Remove from heat, cover tightly, set aside.

heat the oil, fry onions over moderate heat, stirring, for about 15-20 minutes unti golden brown. Reduce the heat, stir in green and red chillis, ginger and garlic.  Cook gently, covered, for 3 minutes. Add turmeric, coriander (not fresh), cumin and black pepper, and cook gently for two minutes, stirring.  Add stock, lentils, tomatoes, coconut cream , salt, and tamarind pureé and stir well. Increase the heat and bring almost, but not quite, to the boil. Cool a little, blend in a liquidiser till *almost* smooth. Reheat until almost at boiling point. Remove from heat, stir in fresh coriander. Serve.

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posted by ramtops on 06 Mar 06 - 17274 views


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