Black Lentil Soup
Recipe from Food & Wine

This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish. He gives it unexpected richness by whisking in butter just before serving.


Black Lentil Soup
Anna Williams

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Servings: 4
Prep Time: 55 mins
Total Time: 1 hr 15 mins
Related Categories: Bean Soup, Indian Cuisine, Indian Soups, Indian Vegetarian, Indian Vegetarian Dishes, Lentil Soup
 
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Ingredients
  • 1  cup
    black lentils, 6 ounces
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  • 2 
    cardamom pods
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  • 1 
    1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
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  • 5  tablespoons
    unsalted butter
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  • 1 
    onion, cut into 1/2-inch dice
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  • 2 
    garlic cloves, minced
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  • 1/2  teaspoon
    ground coriander
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  • 1/2  teaspoon
    ground cumin
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  • 1/4  teaspoon
    cayenne pepper
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  • 1/4  teaspoon
    garam masala
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  • 2  quarts
    vegetable stock or low-sodium broth
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  • 1  cup
    canned crushed tomatoes
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  •  
    Salt
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Directions
1.
In 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.
2.
Melt 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.
3.
Add 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.
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