Ingredients with Measurements:
- 1 cup split yellow lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the cumin, coriander, turmeric, and cayenne pepper to the pot and stir for 30 seconds.
5. Add the lentils and vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and let the soup simmer for 20-25 minutes until the lentils are soft.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 3g
Carbohydrates: 27g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use red lentils instead of yellow lentils.
- You can use coconut oil instead of olive oil.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Add a dollop of plain yogurt on top of the soup for a creamy texture.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Rinse the lentils before cooking to remove any dirt or debris.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro or a dollop of plain yogurt.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the lentils thoroughly to avoid any foodborne illnesses.
Food history:
Dhondas is a traditional Indian dish made with lentils and spices. It's a popular comfort food in many parts of India.
Flavor profiles:
The soup has a warm and spicy flavor with a creamy texture.
Serving suggestions:
Serve the soup as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Indian