Nepalese Lentil Soup is a traditional Nepalese recipe for a classic soup of lentils cooked in vegetable stock and sour cream flavoured with ginger, turmeric and cumin. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Nepalese Lentil Soup.
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Ingredients:
350g red lentils
1l vegetable stock
200ml sour cream (or single cream)
2cm length of ginger, finely grated
3 medium tomatoes, blanched, peeled, de-seeded and chopped
1 large onion
1/2 tsp ground turmeric
1/2 tsp ground cumin
2 tbsp butter
salt and freshly-ground black pepper, to taste
Method:
Pick over the lentils then wash carefully. Combine the lentils with the tomatoes, vegetable stock, ginger and turmeric in a saucepan. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until the lentils are tender. Take off the heat and allow to cool slightly before turning into a food processor and puréeing until smooth.
Return the purée to a pan then season with salt and pepper before heating through. In the meantime, melt the butter in a frying pan then add the onion and ground cumin. Fry for about 8 minutes, or until golden then take off the heat.
Ladle the lentil soup into warmed bowls, garnish with the fried onion and serve.
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