Lentil Soup with Caramelized Onions, toasted Cumin and Coriander

1/2 cup Yellow Pigeon peas or Red Lentils

1 large Onion

1 Tomato

Fresh Ginger

3 cloves of Garlic

Pinch of Turmeric

Salt to taste

Cayenne

1 teaspoon Lemon Pepper

1 teaspoon Coriander powder

Canola Oil/ Vegetable Oil

1 teaspoon Cumin seeds

Cilantro for garnish

2 teaspoons Lemon Juice

Take 1/2 cup of Yellow Pigeon peas (you can also use Red Lentils) in a pot on a gas and add 1 cup water and keep covered till it cooks completely.You will know the lentils are cooked thoroughly once they turn mushy. Add salt to taste.  Keep them aside.

Chop ginger,garlic and onions finely. Then heat a pan, add some oil. Transfer the chopped onion, ginger and garlic to the pan. Also, add pinch of turmeric and cayenne, salt to taste, 1 teaspoon lemon pepper powder and saute well till the onions are caramelized. Then chop a tomato and add it to the pan. Sprinkle some water and keep covered till the chopped tomato cooks well and takes in all the flavors from the spices. Once onion tomato ginger garlic paste is cooked and ready, add the cooked lentils to it. I like to use a hand blender and blend it a little so you can still see bits of caramelized onions and tomatoes. Squeeze some fresh lemon juice or add 2 teaspoons of lemon juice.

Now for the seasoning, take another pan and add cumin seeds. Toast the cumin seeds and use it to garnish the lentil soup. Chop some cilantro leaves and use to garnish as well. Enjoy!

Nutrition facts

Lentils in general contain high levels of protein and the important aminoacids methionine, lysine and tryptophan.

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Comments
4 Responses to “Lentil Soup with Caramelized Onions, toasted Cumin and Coriander”
  1. emmycooks says:

    Sounds great! I love how caramelized onions sweeten up a soup.

  2. That looks like a delicious soup – I adore lentils in every capacity.

  3. Tim says:

    I’m going out for dinner tonight, and all I want to eat is this lentil soup! Ah, well. Keep up the good work!

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