Easy Lentil Soup 1

You can find really good deals at Indian and Pakistani grocery stores in Richmond, VA.  I've been going to Indo-Pak by Books-A-Million on Broad for years.  Those little expensive spice jars at  the grocery store are become obsolete when you can get fresh spices for a fraction of the price. Spices, lentils, rice, jaggery, and all of the latest Bollywood movies.   We also have Tan-A asian market that is great for seafood, herbs, produce, packaged food etc....  Don't get me started on all of the little ethnic markets I had within walking distance in Adam's Morgan, Sigh.  

Any kind split lentil will work for this recipe.  I used split udad dahl, but I never worry about what type of lentils I have.  I just buy a variety and cook all types.  There are lots of ways to do lentils. I have an Indian cookbook dedicated strictly to lentils.   I like this recipe because I can throw it together in minutes, due to the Sambar Powder, and lentils don't take very long to cook at all.  Everything you need for this recipe can be found at a local Indian spice store.  

2 cups split lentils

about 2 1/2 qts. water.  I don't measure the water as explained in the directions.  

2-3T Sambar powber (It's a soup mix of spices and ground dahl, found in the packaged section)

1/4 t. ground turmeric

1T ground coriander, I always toast and grind mine a little at a time and keep it in a jar.  

1 T. clarified butter, butter, or oil.  

2" piece of ginger,  chopped fine

4 cloves garlic,  chopped fine  

1 yellow onion, chopped fine 

4 stalks celery, chopped fine 

2 large carrots, chopped fine 

3 curry leaves

Salt to taste 

Season the whole way through.  Season the veggies, salt the water, adjust to taste. It won't taste good without plenty of salt.  Don't be afraid

1.  Spread lentils out onto a cookie sheet.  Sort through and pick out any debris or odd lentils.  

2. Rinse lentils in a sieve.  Set aside.  

3.  Heat a 4 qt pot over high heat and add your butter or oil.  Let it heat.  

4.  Add ginger and garlic, saute briefly until it becomes aromatic.  

5.  Add veggies and sauté until they are tender.  Reduce heat to medium.  

6.  Add sambar powder and other spices including curry leaves, stir well for a about a minute to toast the spices a little.  

7.  Add lentils, stir.  Pour in water to about an Inch over the  lentils.  Stir and bring to a boil.  Reduce to a simmer and cover.  

8.  Cook, stirring occasionally until lentils are done.  Add more water if you need to, bring it back to a boil and reduce to a simmer.  Depending on the lentils it will take between 30 minutes to 1 1/2 hours.  Just taste a lentil to see if it's cooked.  If you want it thicker, cook longer, thinnner, add more water.  Just remember to season more if you add more water.  Taste all the way through.  Don't be afraid to add more spices if you are so inclined.  

8.  Remove curry leaves.