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Divya Alter's Red Lentil and Celery Root Soup
Join pioneering Ayurvedic chef, educator and author Divya Alter, as she cooks her way through a healing soup perfect for these winter months
Join pioneering Ayurvedic chef, educator and author Divya Alter, as she cooks her way through a healing soup perfect for these winter months.
- 1 cup red lentils, soaked in water for 30 minutes, rinsed well, and drained
- 1 small celery root, peeled and diced into
- ¼-inch pieces (about 1 cup)
- 2 tablespoons ghee or olive oil, divided
- 1½ teaspoons salt
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 6 fresh curry leaves
- 1 small green Indian or Thai chile, seeded and minced
- ½ teaspoon Warming Masala (page 233)
- 1 tablespoon + 1 teaspoon fresh lime juice, or to taste
GAR N I S H E S
- Olive oil
- 2 tablespoons minced fresh dill or whole cilantro leaves
- Combine the red lentils with 4 cups water in a heavy 3-quart saucepan. Bring to a full boil over high heat, stirring occasionally and removing any froth from the surface. Add the celery root, 1 tablespoon of the ghee, the salt, cumin seeds, turmeric, curry leaves, and chile. Once the soup is boiling again, lower the heat to medium-low and cover. Simmer gently until the celery root is tender and the lentils are starting to break apart, about 30 minutes, stirring occasionally to keep the ingredients from sticking to the bottom of the pan. Turn off the heat.
- Heat the remaining 1 tablespoon ghee in a small skillet or a metal measuring cup over low heat. Add the Warming Masala and toast for 5 seconds. Pour into the soup, and immediately cover to allow the spice blend to steep for 1 minute.
- Stir in the lime juice. Serve hot, garnishing each individual bowl with a drizzle of olive oil and dill
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Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0