 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/3 | tablespoons | lentils 1 c dry lentils | 3 1/8 | tablespoons | dried split peas | 2/3 | can (10.75 oz) | chicken broth low sodium | 7/8 | cup (8 fl oz) | water | 1/3 | tablespoon | butter | 1/3 | tablespoon | butter | 1/3 | slice, large (1/4" thick) | Onion, chopped | 1/3 | clove | garlic minced | 1/2 | teaspoon | curry powder | 1/8 | teaspoon | Ground coriander | 2 1/2 | dash | salt | 2/3 | fluid ounce | milk, lowfat, 1% |
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Steps
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Sequence
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Step
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| | 1 | Combine in large saucepan chicken broth, water, and peas. Heat to boiling, turn off heat, cover, and let stand for 1 hour. | | 2 | Add lentils and reheat, simmering over low heat for 45 minutes. | | 3 | Saute in skillet over medium heat butter, onion, garlic, curry powder, crushed coriander seeds, 1/4 tsp crushed red peppers, and salt. Stir-fry about 7 minutes. | | 4 | Stir spice mixture into split peas | | 5 | Cool slightly. Puree 2 cups of the soup in covered blender, holding lid partially ajar to let steam escape. Repeat until all has been pureed. | | 6 | Stir in milk. Heat to serving temperature. |
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