Rich beluga lentil soup with ginger and turmeric

rich beluga lentil soup recipe

Serves 6 or more

Ingredients:

• 2 cups beluga (black) lentils, rinsed and picked over for pebbles

• 1 medium onion, minced fine

• 3 tablespoons ginger root, minced very fine

• 2 teaspoons grated fresh turmeric root OR 1 teaspoon ground turmeric powder

• 1 teaspoon ground cardamom

• 1 teaspoon ground coriander

• 1 1/2 cups tomato puree

• 2 cups plain, full-fat yogurt

• 4 ounces (1 stick) unsalted butter

• 1 tablespoon salt, plus more to taste

• Heavy cream

• Fresh cilantro leaves, chopped

Instructions:

Put all ingredients except heavy cream and cilantro in a saucepan. Cover with water so ingredients are submerged under about an inch of water. Bring to a boil, then immediately lower to a gentle simmer. Partially cover the pot and stir every so often to blend ingredients. Cook for around 1 1/2 hour, or until flavors have come together and lentils are cooked through but are still firm. Taste and adjust seasoning, adding more salt if you wish, to bring out flavors. If the soup seems too thick at any point in the cooking, simply add a little water. Right before serving, finish it with some heavy cream—a few tablespoons or so. Serve with some fresh cilantro leaves and more cream to swirl in.