Yellow Lentil Soup with Cilantro Chutney
Servings
4
servingsPrep time
25
minutesCooking time
2
hours15
minutesCalorieskcal
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
Ingredients
- For the soup
1 teaspoon safflower oil
1 teaspoon ground coriander seeds
6 cups Vegetable Stock
1 1/2 cups yellow lentils (12 ounces), rinsed well
Coarse salt
- For the chutney
1 cup fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons safflower oil
2 teaspoons finely grated peeled fresh ginger
Directions
- Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
- Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.
