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Yellow Lentil Soup with Cilantro Chutney

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.)

  • prep: 25 mins
    total time: 2 hours 15 mins
  • servings: 4
Photography: Johnny Miller

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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

Cook's Note

This soup is thick enough to scoop up with papadums (Indian crackers), celery sticks, or cucumber spears.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, April 2011

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