Source: The Recipe of Love
Date: December 11, 2017
Yield: 8-10 servings
Time needed: 1 hour
This is truly a lovely soup, especially on a cold day. If you don’t have a very large soup pot, you may have to cut the recipe in half to fit whatever pot is available. If you have no spiced butter on hand, make some a day or two before making the soup. (Recipe below)
Lentil and Potato Soup
3 cups dried lentils
24 cups water
3 large potatoes, peeled, and cut into 6 pieces
1 sliced onion
1 head garlic mashed
1 inch ginger mashed
2 medium tomatoes, chopped
1 tsp. black pepper
1 hot green pepper, halved
1 Tbsp. spiced butter*
sea salt to taste
fresh basil or rosemary to garnish
1 lemon or lime or orange to garnish
Wash and rinse the lentils thoroughly.
In a large pot, boil lentils in water for 45 minutes
Add onions and potatoes, stir and cover for 10 minutes.
Add chopped tomatoes, garlic and ginger and mix well. Continue cooking for 5 minutes.
Add black pepper, spiced butter, green pepper, and salt to taste.
Garnish with basil or rosemary and lime or lemon.
2-3 lbs. unsalted butter
1 Tbsp roasted fenugreek powder’
1 Tbsp freshly chopped basil
1 Tbsp white fennel
1 Tbsp. black peppercorn powder
3 Tbsp. garlic & ginger mixture (readily available in South Asian/West Indian grocery stores)
Combine all ingredients in a large pan.
Warm on very low heat until butter is melted.
Turn heat off and let mixture sit for 3 hours.
Heat again on medium-low for 5-10 minutes but do not let it burn.
The butter will turn to liquid again.
Strain into a heat-resistant, airtight container.
Store in refrigerator or at room temperature.
Serve hot or cold.