Recipe information
Yield
8 first-course
Ingredients
1
/4 cup vegetable oil
3
cups chopped onions (about 1 pound)
5
garlic cloves, chopped
1
1/2 tablespoons garam masala
1
1/2 teaspoons ground coriander
1
teaspoon turmeric
1
/2 teaspoon cayenne pepper
2
bay leaves
2
cups dried red lentils
8
cups low-salt chicken broth
2
cups diced cooked chicken
1
cup canned unsweetened coconut milk
3
tablespoons fresh lemon juice
2
cups cooked basmatic rice
Lemon wedges
Need to make a substitution?
Preparation
Step 1
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Step 2
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Step 3
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.