As much as I prefer whole beans, I never can resist lentils. They are especially handy when you don't think to soak beans the night before dinner service. Wishing to incorporate more vegetables into my diet, soups are the perfect solution. Spicy, hearty and earthy, this soup will not fail to please. Served with a grain, you are in for one fine meal.
Yet another recipe adapted from Silk Road Cooking. This book has become a staple in my kitchen and it should be a mainstay for every vegetarian who seeks wholesome, creative and traditional meals with a modern twist.
|Madras-Style Red Lentil Soup|
|Recipe by Lisa Turner|
Adapted from Silk Road Cooking: A Vegetarian Journey
Published on March 12, 2011
A richly flavored, spicy, earthy and hearty red lentil soup
More lentil dishes from Lisa's Vegetarian Kitchen:
Spicy Lentil Qunioa Loaf
Greek Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Mixed Lentil Dal
Green Lentil Soup with Coconut Milk
Audio Accompaniment: Arvo Part