Yield: Yields 10 to 11 cups.
Warm toasted spices and a flavor-packed tarka (small, whole, edible spices bloomed in hot oil and added to a dish at the end of cooking) come together in this velvety soup.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This brothy soup has a great texture from the lentils and tons of flavor from the spices, which are simmered with the soup or bloomed in oil at the end. I did not bother wrapping the cilantro in cheesecloth-- since the whole thing is pureed, I just chopped it and threw it in with the onions and celery. I skipped the sieving too. We loved this soup--the thin texture makes it nicely slurpable and warming on a cold, rainy night-- if you want something thicker, use less water.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?