Step 2: When oil is hot, turn it down for a few mins (1-2) before sautéing cumin seeds and 1/4 tsp of hing (asafetida) in heated oil
Step 3: Sauté onions in the oil with a sprinkle salt (salt helps to draw out moisture from onions)
Step 4: After the onions are well browned (browned and translucent) turn down heat for a 1-2 mins, then add ginger and garlic paste. Sauté until fragrant for about 1-2 mins. (I added about a teaspoon of ginger paste, the recipe called for way too much ginger, imo)
Step 5: Sauté tomatoes, with a sprinkle of salt (salt also draws moisture from tomatoes), until water cooks out and the oil from the tomato separates on the sides. I added a dash of MSG because I like flavor (NOTE: if you used boxed or canned tomatoes, there will be little oil on side of pan)
Step 6: Add ground spices to bloom in tomato sauce before step 7.
Step 7: add broth, lentils, carrots, ACV and maple syrup.
Step 8: Bring to a boil, then bring down to a simmer for 45 mins.
Step 9: Cool, then blend soup mixture in food processor and serve with rice/naan/flatbread
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Original recipe: https://feedyourskull.com/2013/11/25/copycat-amys-indian-golden-lentil-soup/#google_vignette
Original recipe with my notes below:
Step 1: Heat up oil/ghee on medium high
Step 2: When oil is hot, turn it down for a few mins (1-2) before sautéing cumin seeds and 1/4 tsp of hing (asafetida) in heated oil
Step 3: Sauté onions in the oil with a sprinkle salt (salt helps to draw out moisture from onions)
Step 4: After the onions are well browned (browned and translucent) turn down heat for a 1-2 mins, then add ginger and garlic paste. Sauté until fragrant for about 1-2 mins. (I added about a teaspoon of ginger paste, the recipe called for way too much ginger, imo)
Step 5: Sauté tomatoes, with a sprinkle of salt (salt also draws moisture from tomatoes), until water cooks out and the oil from the tomato separates on the sides. I added a dash of MSG because I like flavor (NOTE: if you used boxed or canned tomatoes, there will be little oil on side of pan)
Step 6: Add ground spices to bloom in tomato sauce before step 7.
Step 7: add broth, lentils, carrots, ACV and maple syrup.
Step 8: Bring to a boil, then bring down to a simmer for 45 mins.
Step 9: Cool, then blend soup mixture in food processor and serve with rice/naan/flatbread
Step 10: Enjoy ☺️