This recipe is actually from Food and Wine (November 2009) magazine. My friend gave me a subscription about six months ago and this is the first recipe I’ve tried. It was a little more labor intensive than I usually go for, particularly for a soup, which in my mind should be the least laborious type of cooking (chopping of vegetables, aside). Next time, I’ll probably try to reduce some of the steps a little. We served this with saffron rice.
1 cup black lentils, picked over and rinsed (seriously, this is a worth while step. those stones are horrible!)
2 cardamom pods (we used black, but i think the green would work well too)
1-inch piece of fresh ginger, sliced thinly
2 TBL minced ginger
2 TBL Earth Balance (original called for 5 TBL butter)
1 onion, diced
4 garlic cloves, minced (original recipe 2)
1 TBL fresh cilantro (original recipe 1/2 tsp coriander)
1/2 tsp cumin
1/2 tsp cayenne (1/4 tsp)
I TBL garam masala (1/4 tsp)
2 quarts vegetable stock
1 cup diced tomatoes (I used fresh grape tomatoes, but the recipe called for canned)
salt to taste
In a large pot, boil lentils, sliced ginger, and cardamom in water covering 1 inch. Cook about 10 minutes, or until lentils begin to soften. Drain lentils, discard cardamom and ginger, set aside in a bowl. Saute onions, grated ginger, and garlic in 2 TBL margarine, about 5 minutes on medium heat. Add spices and fresh cilantro. Add a little water if needed. Cook another 2-3 minutes. Add tomatoes, lentils, and stock. Bring to a boil, then cook uncovered on medium heat for an hour or longer.