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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | tablespoons | unsalted butter | 1 | medium (2-1/2" dia) | Onion, chopped | 6 | cloves | garlic minced | 2 | plants | cilantro, fresh, chopped | 9 | teaspoons | fresh ginger, grated | 1 | pepper | jalapeno pepper chopped | 1 | tablespoon | Ground coriander | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | turmeric, ground | 1/4 | cup | all purpose flour | 2 | cups | red lentils (dry) | 8 | cups | broth, chicken flavored, vergetarian, organic, powder, Frontier | 1 | cup | Milk, canned, evaporated, lowfat | 1/4 | cup | lemon juice | 2 | teaspoons | salt |
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Steps
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Sequence
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Step
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| | 1 | Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, until browned, about twelve minutes. Lower the heat to medium, add the coriander, cumin, and turmeric, cook for 45 seconds. Stir in the flour and cook 1 more minute. Pour in the broth, milk, lemon juice, and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat and simmer, cover, cook until lentils are very tender, about 45 minutes. Blend with an |
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