Martha Stewart Living, April 2011
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Prep Time
25 minutes
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Total Time
2 hours, 15 minutes
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Yield
Serves 4
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Ingredients
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For the soup
- 1 teaspoon safflower oil
- 1 teaspoon ground coriander seeds
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6 cups
Vegetable Stock
- 1 1/2 cups yellow lentils (12 ounces), rinsed well
- Coarse salt
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For the chutney
- 1 cup fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons safflower oil
- 2 teaspoons finely grated peeled fresh ginger
