Ingredients with Measurements:
- 1 cup dried red lentils
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups hog plum, chopped
- 1 cup vegetable broth
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a large pot, bring 4 cups of water to a boil. Add the lentils and reduce heat to low. Cover and simmer for 20-25 minutes or until the lentils are tender.
3. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
4. Add the cumin, coriander, paprika, turmeric, salt, and black pepper to the onion mixture and stir well.
5. Add the hog plum to the onion mixture and cook for 5-7 minutes or until the hog plum is soft.
6. Add the vegetable broth to the hog plum mixture and bring to a boil.
7. Reduce heat to low and simmer for 10-15 minutes or until the hog plum is very soft.
8. Add the hog plum mixture to the pot with the lentils and stir well.
9. Using a blender or immersion blender, blend the soup until smooth.
10. Return the soup to the pot and heat over low heat until warmed through.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 7g
Carbohydrates: 35g
Protein: 10g
Sodium: 400mg
Fiber: 12g
Substitutions for ingredients:
- Red lentils can be substituted with green lentils or yellow split peas.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Hog plum can be substituted with tamarind or green mango.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Add a dollop of yogurt or sour cream on top of the soup for a creamy finish.
Tips and tricks:
- Be sure to rinse the lentils thoroughly before cooking to remove any debris.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- Adjust the spices to your liking. Add more or less depending on your taste preference.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl garnished with fresh cilantro and a slice of hog plum.
Garnishes:
Fresh cilantro, yogurt or sour cream, sliced hog plum
Pairings:
- Serve with a side of crusty bread or naan.
- Pair with a green salad for a light meal.
Suggested side dishes:
Crusty bread, naan, green salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, blend it for a longer time to achieve a smoother consistency.
Food safety advice:
- Be sure to cook the lentils and hog plum thoroughly to avoid any foodborne illnesses.
- Store the soup in an airtight container in the refrigerator and consume within 3 days.
Food history:
Hog plum is a tropical fruit that is commonly used in Southeast Asian cuisine. It is known for its sour and tangy flavor, which pairs well with lentils in this soup.
Flavor profiles:
Sour, tangy, earthy, spicy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian