SPICED LENTIL SOUP WITH SALTED YOGURT + CRISPY ONIONS
Serves: 4 cups
 
INGREDIENTS
  • 1½ cups of red lentils
  • 2 tablespoons ghee (use neutral oil if vegan)
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, minced
  • 1 2-inch nugget of ginger, finely chopped
  • 1 apple, coarsely grated
  • 1 cup coconut milk
  • Juice of ½ lime
  • Salt, pepper to taste
For the crispy onions:
  • 1 large onion, thinly sliced
  • 1 tablespoon flour
  • Oil, for frying
To serve: salted Greek yogurt, coriander leaves, crispy onions, chilli oil and lime wedges.
INSTRUCTIONS
  1. Thoroughly rinse the red lentils by running it under water a couple of times. Once the water is relatively clear, soak the lentils in 2-3 cups of cool filtered water. Drain. You could skip this step, but I feel it makes the lentils creamier.
  2. Heat ghee in a large deep-bottom pan, and cook the cumin, turmeric, and cayenne pepper until fragrant for a minute.
  3. Add the chopped onion, garlic, and ginger, and cook for a couple of minutes, until softened. Add grated apple and soaked lentils to the mix. Stir in coconut milk and around 3 cups water and bring to a boil. Reduce heat to a simmer and cook for about 25 minutes, stirring occasionally until lentils have completely broken down. You might need to add more water while it cooks depending on the consistency you want your soup to be.
  4. Season with salt, pepper, and lime juice. Taste and add some more coconut milk if desired.
  5. For the crispy onions: Thinly slice 1 large onion on a mandolin. Sprinkle flour on the onions and toss with your fingers until lightly coated. In a small pan, heat any neutral-tasting oil or ghee, and gently fry the coated onions until golden brown and crispy.
  6. Ladle soup into bowls; top with salted Greek yogurt, crispy onions, some coriander leaves, and a dash of chilli oil. Serve with lime wedges.
*Note:
For homemade chilli oil, warm olive oil with some crushed red chilli flakes. Take off the heat and strain.
Omit the salted yogurt if vegan, or use non-dairy yogurt.
Recipe by Sprig & Vine at http://sprigandvine.in/spiced-lentil-soup/