This is a nice recipe inspired by one I found in a magazine, sorry, I didn’t write down where I took it from. I’m personally not a huge fan of lentils except in soups, but this one makes a lemony, Mulligatawny-ish soup that’s genuinely very enjoyable. It’s a fitting comparison too, since Mulligatawny itself started out as a thin South Indian pepper broth called rasam before British colonists in the 18th century had it thickened into the heartier soup most people know today.
Highly recommend you add freshly chopped coriander at the end, it brings the whole thing to another level.
(Experiment 230 )Lemon lentil soup
Ingredients
- 6 cup vegetable broth
- 285 g red lentils
- 2 carrots diced
- 125 g corn frozen or canned work
- oil
- salt & pepper
- 4 garlic cloves minced
- 1 1/2 tsp cumin
- 1 tsp curry powder
- 1 onion diced
- 1 lemon zest and juice
- optional fresh coriander
Instructions
- First, start with the lentils. You want to rinse them until the water is clear. Reserve
- In a large pot over medium heat, add the oil, carrots and onions. Cook for about 3 minutes and add the garlic, cook for another minute.
- Add the broth, corn, lentil, curry and cumin, stir and bring to a boil. Reduce to simmer, cover and cook for about 15 minutes. Give it a stir midway.
- Add half the lemon juice & zest, stir and do a taste test. Add more lemon juice to your taste, I find the sweet spot is half to 3/4 of a lemon.
- Adjust seasoning with salt and pepper. Using a hand blender, blend it for 30-45 seconds, 80 will blend but still leave a few corn bits intact, which I personally enjoy. If you don’t, blend it all the way.