A warm, comforting easy soup full of flavor. |
As for Sudanese cuisine, stews and sorghum porridge are primary staples. Unfortunately, I didn't find any sorghum flour in my neighborhood and settled for a simple lentil soup, a recipe from Sundanese Kitchen. The technique of sautéing garlic in olive oil until it browns and sizzles is called gadha and it is added after lentils are cooked and prepared for blending. This soup is exceptional-- thick, fragrant, and "meaty," sending love and joy to the spirit. While autumn is quickly approaching, stocking the pantry up with dried lentils might be the best idea.
Lentil Soup Ingredients and Preparation
3 1/2 cup water*
2 cup dried lentils
1 teaspoon cumin
1 teaspoon lemon or lime juice
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
2 tablespoon garlic
Bring lentils to a boil.
Lower heat and simmer for 30-40 minutes.
Pour soup into bowl and mix with cumin, lemon/lime, chili powder, salt, and black pepper.
In a skillet, fry up garlic until sizzling and browned.
Pour over the soup and blend in a food processor or blender.
*for a thicker soup, use less water and more water for a thinner consistency.
I love a good lentil soup, perfect now that the seasons are changing!
ReplyDeleteThank you! And I wholeheartedly agree. Tis the season for soup!
DeleteLentil soup has been a staple in my diet for years and has fed me through many a lean time. I definitely need to try this version!!!!
ReplyDeleteThank you! I always buy the Trader Joe's lentil soup, but it's so much cheaper to make your own. I will check out your lentil soup versions too.
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