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.


Anna Williams

by 1  person


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Servings: 4
Prep Time: 55 mins
Total Time: 1 hr 15 mins
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Ingredients
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    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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    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

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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