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Indian Style Lentil Soup (Purpoo Mulligatawny) by Myra Waldo
#53 - 31 - 0 - Indian Style Lentil Soup (Purpoo Mulligatawny) by Myra Waldo
[ 2007-09-10 00:01:00 ] - lizc
#
This wonderful spicy lentil soup is really warming on a cold day and cooling on a hot one
Serves 6-7
Ingredients
- 1 cup lentils
- 1 teaspoon salt
- 6 cups water
- 1/4 teaspoon dried ground chilli peppers
- 2 cups beef broth, fresh or canned
- 2 teaspoons Indian curry powder
- 2 tablespoons butter
- 1 teaspoon lemon or lime juice
- 1/2 cup chopped onions
- 1 minced clove garlic
Preparation
Wash lentils thoroughly. Combine the lentils, water, and broth in a saucepan. Bring to a
boil, cover and cook over low heat for 1 hour, or until tender.
Melt the butter in a skillet; saute the onions and garlic for 5 minutes. Blend
in the salt, chilli peppers and curry powder. Cook for 2 minutes, then add to the soup;
cook over low heat for 20 minutes.
Puree in an electric blender or force through a food mill. Taste for seasoning and add
lemon juice.
If too thick, add a little extra broth.
Recipe Source : Kindly submitted by Sherry from Frozen Assets Yahoo Group and taken from
The Complete Book of Oriental Cooking by Myra Waldo copyright 1960
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