Pureed Indian Lentil Soup Recipes

PUREED INDIAN LENTIL SOUP

Steps:

• In a soup pot on medium heat, add lentils, potatoes, bouillon and 3 cups of water. Bring to a boil and reduce to a simmer.
• Add the tomatoes, onions, garlic, curry leaves and spices.
• Simmer gently for 20 minutes or until potatoes are tender.
• Remove from heat and remove curry leaves. Rinse leaves and set aside.
• Blend to desired consistency.
• If using a standalone blender, return pureed soup to pot and warm gently over low heat. If using an immersion blender, feel free to skip this step.
• Ladle soup in bowls and drizzle each serving with yogurt, if using. Garnish with curry leaves.

INDIAN LENTIL SOUP

Steps:

• Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
• While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
• During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
• Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
• Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
• Pour in pureed soup and lemon juice. Bring to a simmer and serve.

INDIAN VEGETABLE LENTIL SOUP

Steps:

• Heat oil in large pot.
• Saute onion, chilli, garlic and curry powder until softened.
• Add vegetables and give a stir to coat.
• Add stock and lentils.
• Bring to boil.
• Lower heat and simmer soup covered until vegetables are soft.
• Blend and serve.

THICK INDIAN LENTIL SOUP

Steps:

• In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
• Allow lentils to cool a little, puree them, and return them to the soup pot.
• Puree tomato, garlic and dates and add this mixture to the pureed lentils.
• Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
• Add evaporated skimmed milk, then heat and serve.

DHAL - LENTIL PUREE

Steps:

• Wash lentils thoroughly, removing those that float on the surface.
• Drain well.
• Heat ghee or oil and fry onion, garlic and ginger until onion is golden.
• Add turmeric and stir well.
• Add drained lentils and fry for 1-2 minutes.
• Add water, lower heat, cover and cook for 15 minutes.
• Add salt to taste, mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge.
• Serve Dhal plain or garnish with sliced onion, fried until golden brown.