Dinner for 7
Karahi Lentil Soup
Red lentils simmer with toasted spices, vegetables, tomatoes, chiles, and stock for a hearty soup finished with lemon and cilantro.
$1.38per serving $
80 minstart to table
7servings
IndianDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortWinter
Ingredients
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 3 tbsp virgin coconut oil or vegetable oil
- 1 large yellow onion
- 2 large carrots
- 4 cloves garlic
- 2 tbsp chopped ginger
- 3 dried arbol chiles
- 1 cans (15 oz) chopped tomatoes
- 1 lb red lentils
- 8 cups vegetable or chicken stock
- juice of 1/2 a lemon
- 1/4 cup chopped cilantro
Steps
- Toast the coriander and fenugreek seeds in a large pot over medium heat for 2 minutes.
- Add the oil, onion, and carrots, then cook for 8 minutes until softened.
- Stir in the garlic, ginger, and chiles, then cook for 2 minutes.
- Add the tomatoes, lentils, and stock, then bring the soup to a boil.
- Reduce the heat, cover, and simmer for 60 minutes, stirring occasionally, until the lentils are tender.
- Stir in the lemon juice and cilantro, then season with salt and pepper.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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