Indian Lentil Soup

Preparation info
  • Makes

    2 Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Indian cooks are the masters of beans and lentils, and they draw on an overwhelming variety: pink, orange, bright red, and black. While Western cooks often enhance the flavor of bean and lentil soups with lamb, pork, or other meats, Indian cooks typically rely on spices and often on ghee, clarified butter with a wonderful butterscotch flavor. Yogurt is often used in combination with other liquids and wet ingredients, such as coconut milk or even cream.