If you've never bought cardamom pods, I am offering a money-back guarantee. Just the smell makes me happy, and those little pods really make a difference in the flavor. Cardamom are the green pods below. You can use them whole but the outer green shell stays hard and woody. I pop them open and use the little black seeds inside. So. Good.
Ingredients:
1 red onion, diced
5 cloves garlic
3 large carrots, diced
Seeds from 4 cardamom pods
1/2 teaspoon coriander seeds
1 teaspoon cumin
1/2 teaspoon cayenne
1 pound brown lentils
1/4 cup unsweetened shredded coconut
1 teaspoon salt
H2O
1. In a large soup pot, saute the onion and carrot until they begin to soften - about 3 minutes.
2. Add the coriander, cumin, cayenne, bay leaf, and garlic. Saute for just a minute, being careful not to let the garlic burn.
3. Rinse the lentils in a colander and add them to the pot.
4. Add enough water so that the lentils are covered by about 2 inches. Season with salt.
5. Cover the pot and simmer until the lentils are cooked through and soft, about 40 minutes.
6. Using an immersion or stand-up blender (carefully and in very small batches!), blend the soup to thicken. It should be fairly smooth but you want to keep some texture of the lentils and veggies.
Sounds delicious. When do you add the shredded coconut?
ReplyDeleteThanks.
E
Same question, when do you add the shredded coconut?!?
ReplyDeleteThanks for the question guys - sorry to leave it out! I'd add it in step 2 but, as noted, being careful to toast it but not let it burn.
ReplyDeleteGood luck and enjoy!