Friday, January 13, 2012

Yellow Lentil Soup

I made this soup
for dinner the other night
and it reminded me of
the food that I would
daily enjoy in Nepal.

And served with
Naan and Chicken Satay...
Sooooo Good!

Yellow Lentil Soup
Adapted from Martha Stewart
1 teaspoon coconut oil
1 teaspoon ground coriander seeds 
2 cups vegetable stock
4 cups chicken stock
1 1/2 cups yellow lentils (12 ounces)
Salt & Pepper

1. Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. 

2. Add stock and lentils. Bring to a simmer. 

3. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in salt and pepper to taste

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