Active Time
20 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4
© Anna Williams

How to Make It

Step 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.

Step 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.

Step 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.

Suggested Pairing

Parr looks to Beaujolais for an excellent partner to this soup; given the right producer and vineyard, he says, the wine can transcend its ho-hum reputation and be truly great.

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Aggregate Rating value: 5

Review Count: 1917

Worst Rating: 0

Best Rating: 5

Author Name: Heather Barclay

Review Body: I love this recipe.  I buy  locally grown (Canadian) black lentils and add swiss chard.  Mine is more like a dahl. Yum!

Review Rating: 5

Date Published: 2016-10-24