Nourishing Red Lentil and Chickpea Soup
Soups • Greek
Description
Nourishing Red Lentil and Chickpea Soup
Ingredients
- Cilantro 1 bunch
- Lentils 15 oz
- Chickpea 5 oz
- Water 5 cups
- Ghee 1 tablespoon
- Toasted Cumin Seeds 1 teaspoon
- Turmeric ½ teaspoon
- Yellow Mustard Seeds 1 teaspoon
- Tikka Masala 1 teaspoon
- Curry 7 pieces
- Garlic 2 cloves
- Asafetida a pinch
- Salt ½ g
- Red Curry Powder 1 teaspoon
Step-by-Step Guide
Step 1
Soak the chickpeas overnight in water, rinse, and cook until almost done.
Step 2
You can also soak the lentils for an hour, or you can start cooking them immediately without covering, over medium heat. Stir occasionally to prevent sticking to the bottom.
Step 3
About 15 minutes before the lentils are done, add the intentionally undercooked chickpeas to the pot. Stir well. Then finely chop the cilantro and set it aside.
Step 4
While the lentils and chickpeas are finishing cooking, heat a small frying pan. Melt the ghee and add the cumin and mustard seeds.
Step 5
Wait until the seeds start to crackle, then add the garlic (you can substitute ginger) and asafetida. Sauté the garlic briefly, then add the curry leaves, turmeric, curry powder, and masala.
Step 6
Sauté the spices, stirring vigorously, for another 10 seconds, then pour the mixture into the pot with the lentils and chickpeas (you may hear sizzling on the surface). Add salt and cook for another 2 minutes.
Step 7
Once you turn off the heat, add the chopped cilantro and stir. Serve immediately!
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