Margaret Ferrazzis Spiced Red Lentil Soup with Raita and Pappadams Recipe

Name: Margaret Ferrazzis Spiced Red Lentil Soup with Raita and Pappadams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt to taste; 1 pint nonfat plain yogurt; 1/2 cup fresh coriander leaves, chopped; 1/2 cup chopped fresh mint leaves; 1/4 cup extra virgin olive oil; 3 large carrots, diced; 3 celery stalks, diced; 1 large onion, diced; 3 cloves garlic; 2-inch piece fresh ginger; 2 qts. vegetable stock; 2 cups dried red lentils; Salt and freshly ground black pepper to taste; Juice of 1/2 lime; Pappadam or crackers, toasted until crispy; 1 Tbs. mild curry powder; 1/2 Tbs. ground turmeric; 1/2 tsp. ground cinnamon

Servings: persons

Salt to taste
1 pint nonfat plain yogurt
1/2 cup fresh coriander leaves, chopped
1/2 cup chopped fresh mint leaves
1/4 cup extra virgin olive oil
3 large carrots, diced
3 celery stalks, diced
1 large onion, diced
3 cloves garlic
2-inch piece fresh ginger
2 qts. vegetable stock
2 cups dried red lentils
Salt and freshly ground black pepper to taste
Juice of 1/2 lime
Pappadam or crackers, toasted until crispy
1 Tbs. mild curry powder
1/2 Tbs. ground turmeric
1/2 tsp. ground cinnamon

1
To make Raita: Stir salt into yogurt, and drain by scooping yogurt into fine sieve lined with cheesecloth and set over bowl.
2
Refrigerate for several hours.
3
To make Lentil Soup: Heat oil in large saucepan over medium heat.
4
When very hot, add diced vegetables.
5
Stir 2 to 3 minutes, or until vegetables begin to release juices and aromas.
6
Add garlic and ginger, and stir.
7
Reduce heat to low, and cover pot tightly.
8
Cook vegetables for about 10 minutes, or until softened.
9
Mix spices together well.
10
Stir into vegetables, and cook about 5 minutes more, or until fragrant.
11
Add vegetable stock and lentils, and increase heat to medium.
12
Bring to a boil.
13
Cook, uncovered for about 20 minutes, or until lentils are tender.
14
Season to taste, and stir in lime juice until well blended.
15
To serve, sprinkle each portion with crisped pappadam or crackers.
16
Stir coriander and mint into drained yogurt, and serve.
17
Store leftovers in refrigerator, and reheat serving portions as needed.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salt to taste, 1 pint nonfat plain yogurt, 1/2 cup fresh coriander leaves, chopped, 1/2 cup chopped fresh mint leaves, and more.

Yes, Margaret Ferrazzis Spiced Red Lentil Soup with Raita and Pappadams falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Margaret Ferrazzis Spiced Red Lentil Soup with Raita and Pappadams

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