Indian Lentil Soup
Article by:
Chef Larcher |
2 min read
7 cups water
1 ½ cups dry lentils
1 small bay leaf
2 pinches dried ground sage
3 cloves garlic, minced
2 tablespoons olive oil
½ cup diced carrots
½ cup diced celery
½ cup diced onion
½ teaspoon turmeric
2 teaspoons cumin
½ teaspoon coriander
¼ teaspoon fennel seed
1 ½ teaspoons kosher salt
2 tablespoons yeast flakes
2 teaspoons chicken-style seasoning
Fresh cilantro (optional)
Steps
- Make the soup: In a large pot, combine lentils, water, bay leaf, sage, and cloves. Cook over medium heat until the lentils are tender.
- Heat olive oil in a medium pan. Sauté the onion, carrots, and celery for two minutes. Add the coriander, cumin, fennel seed, turmeric, chicken-style seasoning and nutritional yeast flakes. Stir to combine and add the mixture to the cooked lentils.
- Stir well and simmer for 10-15 minutes.
- Serve with chopped cilantro if desired.
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