Red Lentil Soup with Garam Masala

Name: Red Lentil Soup with Garam Masala
Ingredients: 2-1/2 cups dried red lentils (about one pound); 2 medium onions, chopped fine; 2 tablespoons vegetable oil; 1-1/2 teaspoons salt; 2 teaspoons chili powder, medium hot; 1-1/2 teaspoons coriander seed, ground *; 1 teaspoon turmeric powder; 1 teaspoon freshly ground black pepper *; 3/4 teaspoon cumin seed, ground *; 3/4 teaspoon ground cinnamon *; 1/2 teaspoon cayenne chile pepper; 1/4 teaspoon ground cardamom *; 1/8 teaspoons ground cloves *; 6 cups water; 2 cups chicken broth

From Nepal; Ingredients with a '*' can be replaced with 4 1/2 teaspoons of ground Garam Masala (total replacement, not per ingredient)

Submitted by: Adapted from from Milwaukee, WI
Yield: 12 cups

Ingredients

2-1/2 cups dried red lentils (about one pound)
2 medium onions, chopped fine
2 tablespoons vegetable oil
1-1/2 teaspoons salt
2 teaspoons chili powder, medium hot
1-1/2 teaspoons coriander seed, ground *
1 teaspoon turmeric powder
1 teaspoon freshly ground black pepper *
3/4 teaspoon cumin seed, ground *
3/4 teaspoon ground cinnamon *
1/2 teaspoon cayenne chile pepper
1/4 teaspoon ground cardamom *
1/8 teaspoons ground cloves *
6 cups water
2 cups chicken broth

Preparation Instructions:

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.

In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden brown. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.

Transfer soup to a blender in batches and puree (use caution when blending hot liquids), transferring to a bowl. In a pan heat soup over moderate heat, stirring, until hot and season with salt if necessary. Makes about 12 cups, serving six as a main course.