Madras Lentil Soup
Created by dienia b on August 14, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #41427
Ingredients
- 2 tablespoons oil
- 4 tablespoons butter
- 1 cup onion finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 jalapeno, minced
- 2 cloves garlic, smashed
- 1 tablespoon ginger, finely grated
- 1 teaspoon cayenne powder
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 4 cups water
- 7 ounces dry black lentils
- 15 ounces red kidney beans, undrained (1 can)
- 4 ounces heavy cream, (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Heat oil and butter in a large dutch oven over medium-high heat.
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Step 2: Add onion and 1 tsp of the salt.
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Step 3: Cook until onion is caramelized.
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Step 4: Add jalapeno, garlic and ginger and remaining spices and cook a minute more.
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Step 5: Add tomato paste and cook a few minutes until it turns a shade darker.
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Step 6: Add water and lentils.
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Step 7: Simmer for 30 minutes.
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Step 8: Add kidney beans.
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Step 9: And more water if needed.
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Step 10: Simmer 10 minutes more.
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Step 11: Add cream.
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Step 12: Heat don't boil.
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Step 13: Season lightly to taste.
Nutritional Facts
- Serving Size: 1 (303.1 g)
- Calories 355.5
- Total Fat - 22.4 g
- Saturated Fat - 9.3 g
- Cholesterol - 228.5 mg
- Sodium - 1074.4 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 9 g
- Sugars - 2.7 g
- Protein - 16.3 g
- Calcium - 162.1 mg
- Iron - 7.1 mg
- Vitamin C - 21 mg
- Thiamin - 0.2 mg