Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 large onion , diced

  3. 1 teaspoon salt

  4. 2 tablespoons pureed garlic

  5. 1 1/2 tablespoons freshly grated ginger

  6. 1/4 teaspoon freshly ground black pepper

  7. 1 1/2 cups lentils, washed and drained

  8. 5 cups chicken stock, canned broth , or water Plain yogurt, for garnish

Instructions Jump to Ingredients ↑

  1. Melt butter over medium-high heat in a large stockpot or Dutch oven . Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic , ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked. Add chicken stock , bring to a boil, reduce to a simmer , and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt .


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