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Lentil Soup - Jaffrey


2 cups
Cinnamon stick 2 to 3 inch long
1 piece
Whole bay leaf
Garlic cloves – peeled
Fresh ginger – peeled
Turmeric ground
1 tsp
Lemon sliced
1 ½ tsp
Pepper black
1/8 tsp
Cayenne pepper (optional)
¼ tsp
Oil or ghee
3 tbsp
Ground asafetida (optional)
1 pinch
Whole cumin seeds
½ tsp or more

Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick, bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer another 5 minutes. Just before serving, heat the vegetable oil in a skillet over medium high heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and expand and the seeds darken, pour the contents of the skillet over the lentils and stir.

To serve: Serve the lentils with rice.