Lentilhas de Madras

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• 1 jalapeno (seeded, stemmed, and diced)
• 3 cloves garlic (minced)
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon fenugreek
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon ground ginger
• 3/4 cup dry adzuki beans (soaked overnight)
• 1 quart vegetable broth
• 1 8-ounce can tomato sauce
• 1 1/3 cup mung beans
• 1/2 cup half-and-half*
• 3 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional garnish with cilantro

Modo de preparo

1. 1

   Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; sauté until the onion begins to soften, about 5 to 7 minutes.

2. 2

   Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.

3. 3

   Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for 45 minutes.

4. 4

   Add the mung beans to the pot and allow them to cook for another 45 minutes.

5. 5

   Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.

6. 6

   Optionally garnish with cilantro. Serve this hearty soup with rice and/or Naan flatbreads.