Add the pumpkin purée, red lentils, broth, and curry powder. Add one cup dry red lentils. Tuck this recipe for Curried Red Lentil and Pumpkin Soup into your bookmarks, because I promise it will become one of your regulars
Next add the bay leaves andlentils. If you notice the water is low, just add an extra cup of water. Her earliest memories of Brooklyn were exploring bodegas, restraining herself from outsmarting the men playing “guess which bottle cap the ball is under” and trying to figure out what that smell creeping out of her neighbors’ door was
Save Print Coconut Curried Butternut Squash and Red Lentil Soup Author. Lentilsand beans are great iron-rich sources of protein that you can add to just about any type of soup
As you can see from the below picture, the soup was prepared as a part of a multi-course dinner, but, since it is interesting enough on its own, I prefer writing about it separately
We had it with pav / buns, you can even have it with some plain toast too. I had used it in the cabbage pongal and now in this curry along with homemade paneer/ cottage cheese
If you are not familiar with Indian spices andyou wonder what garam masala is, well it’s a blend of spices often used in Indian cooking (garam means “hot” and masala means “spice blend”)
Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Then add the lentilsand stir. Add the ginger and the mushrooms. Spoon it in a bowl, decorate with Spring onion and serve with your favorite flatbread or naan bread
Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent
I was told that it can be made either way, so before you write in, remember - I'm the boss of this blog (and I don't mean to come over all defensive, maybe it's the lack of animal flesh that's making me all aggressive
cover and heat to boiling on high. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender
In a large heavy saucepan, cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper, to taste, over moderately low heat until softened and add carrots and broth
So you can imagine how I was totally surprised when my friend said that although she loved beans andlentils she specifically avoided eating them because she thought they had too many calories
Comments
Log in or Register to write a comment.