Lentil soup from One Spice, Two Spice: American Food, Indian Flavors by Floyd Cardoz and Jane Daniels Lear

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Notes about this recipe

  • lorloff on May 23, 2020

    I had some lentils that I had cooked up to go with a salmon dish and was looking to turn it into soup. I made this starting with the cooked lentils and it was over the top great. The spice mixture is absolutely delicious. Will make again. We did it without the garnish. We did top the soup with the cilantro chiffonade which is a great addition to the soup. I made this again more recently and followed the recipe instructions to blend. Instead of using a stick blender to bend only part of it. I used the vitamix blender and the texture of the soup became too creamy. It is much better only partially blended.

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