Although this soup comes together in the time promised, the leftovers are even better the next day once the flavors have blended.
Servings: 6 - 8
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups dried split red lentils
- 3/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup minced onion
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger root
- 1 1/2 teaspoons garam masala
- 1 can (14 ounces) light coconut milk
- 1/2 cup minced cilantro
- Freshly ground black pepper
- 3 plum tomatoes, cored, seeded and coarsely chopped, for garnish
In a large, lidded saucepan over medium-high heat, combine the broth, water, dried lentils and 1/2 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and cook, covered, about 10 minutes.
Meanwhile, in a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and the remaining 1/4 teaspoon salt and cook for 3 to 5 minutes, or until the onions have softened and are lightly browned. Add the garlic, ginger root and garam masala and cook about 1 minute until fragrant. Add the coconut milk and the broth-lentil mixture, scraping up any browned bits from that pan. Reduce the heat to medium or medium-low and cook for about 15 minutes, until the lentils are tender and the soup has thickened. Remove from the heat and add the chopped cilantro and pepper to taste. Divide the soup among individual bowls and top with the chopped tomatoes.
Adapted from the new "The Best of America's Test Kitchen 2007."
Tested by Leigh Lambert.
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