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| Prep Time | 45 minutes |
| Servings |
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Ingredients
- Unsalted butter - 4 tbsp
- Onion(chopped, large) - 1 no
- Garlic pods(finely chopped) - 6 nos
- Fresh ginger(finely chopped) - 3 tbsp
- Jalapeno pepper(stemmed, deseeded and chopped) - 1/2 of
- Coriander seeds(ground) - 1 tbsp
- Cumin seeds(ground, Jeerakam) - 2 tsp
- Turmeric powder - 1 1/2 tsp
- Allpurpose flour(Maida) - 1/4 cup
- Red or pink lentils - 1 3/4 cups
- Chicken broth(homemade or low-sodium canned) - 9 cups
- Coriander leaves(minced) - 3 tbsp
- Unsweetened canned coconut milk - 1 cup
- Freshly squeezed lemon juice - 1/4 cup
- Coriander leaves - 12 sprigs
- Lemon wedges for garnishing -
- Salt - 2 tsp
- Freshly ground pepper(As reqd) -
Ingredients
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Instructions
- Heat butter in a large pot on a medium-high heat.
- Cook, stirring, until browned for about 12 mins.
- Lower the heat to medium.
- Add coriander, cumin and turmeric powder and cook, until fragrant, stirring, for 45 secs.
- Stir in the flour and cook further for 1 minute.
- Pour in the broth and bring to a boil, while whisking constantly.
- Add the lentils to the thickened broth.
- Lower the heat and simmer, covered, until they become very tender.
- Remove from the heat and allow to cool.
- When the lentil mixture has cooled, stir in the chopped coriander leaves.
- Working in batches, transfer the mixture to a blender and puree, until smooth or puree with an immersion blender.
- Add the puree to the pot and reheat over medium heat.
- Divide among warm soup bowls.
- Garnish with the coriander sprigs.
- :- Serve immediately with the lemon wedges.
- :- If making the soup in advance, adjust it`s consistency when re-heating with water or broth, since it has a tendency to thicken as it sits.
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