Indian Lentils Soup
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons chopped fresh ginger
4 cloves garlic, chopped
1/2 jalapeño pepper, chopped
1 small onion, chopped
1/2 red pepper, cut into large pieces
1/2 teaspoon red crushed pepper
4 medium carrots, chopped
3 medium celery, chopped
8 oz mushrooms, sliced
1 cup lentils (rinsed after soaking in water overnight)
10-12 cups water
2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon turmeric
Heat the oil and butter in a large saucepan over medium heat. Add the ginger, garlic and jalapeno pepper and cook, stirring occasionally, until fragrant,
about a minute. Add the onion, red pepper and red crushed pepper and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the carrots, celery,
mushrooms, lentils, water, salt, black pepper, garam masala, and turmeric. Bring to a boil, reduce heat, and simmer for 1 1/2 to 2 hours.
Yield: 10 Servings
