Originally Posted by JoyAnne
I absolutely LOVE Cynthia Lair's Red Lentil Soup with East Indian Spices (Masoor Dal) from Feeding the Whole Family, it is easy and delicious once you have the ingredients and stays a pretty yellowy orange color as you use turmeric. I could live on this with homemade Hot Mango Chutney. Maybe it is online? Can I post the recipe here if I credit the book?
I also love a simple green lentil salad with whatever herbs and fruits and veggies are around.
I don't have that book, and have been looking for a good mango chutney recipe. If you feel comfortable with it, could you post the recipes? Or PM me? I *promise* I won't haul you up on copyright violation! And, honestly, given my cookbook addiction, if it's a good recipe I will likely zip on over to amazon and order myself a copy. Here is my own curry lentil soup recipe (well, not my own exactly, I don't remember where I got it though).
1 c. red lentils, rinsed & drained
1 tbsp oil (I use olive)
1 red onion, finely chopped
2 cloves of garlic, minced
1 tbsp ginger root, grated (I don't grate, I chop, it works fine)
1/2 tsp tumeric
1/2 tsp ground cumin
1/2 tsp curry powder (use your favourite or mix your own)
1/8 tsp cinnamon
1/8 tsp cayenne
4 c. chicken broth (or veg or whatever)
3/4 c diced tomatoes (fresh or canned)
2/3 c unsweetened coconut milk or cream (opt)
1/2 tbsp lime juice
salt and pepper to taste
cilantro to garnish
1. Rinse lentils & drain
2. Heat oil over med heat. Add chopped onions, saute 4-5 mins until translucent. Add garlic, ginger & spices. Cook 1 min stirring constantly. Add lentils, broth, tomatoes, salt and pepper.
3. Bring to boil, reduce heat & simmer, uncovered 15-20 mins, until lentils are very soft. Add coconut milk & lime juice. Adjust seasoning.
4. Garnish with cilantro.
I'm not a big coconut fan, so I skip the coconut, but I do add a dollop of greek yogourt into my bowl. Also avocadoes, but that's just me :)