This morning I woke to a blazing beautiful, red sky that looks something like this image. According to the old mariners’ phrase, this usually means rain is coming. I love the rain. Time to make soup. ♥
Red sky at night, sailor’s delight;
Red sky at morning, sailor take warning.
Red sky at night, shepherds delight;
Red sky in morning, shepherds’ warning.
MADRAS LENTIL SOUP
This dish, with or without lentils, is served with rice as a lunch dish in the Punjab region of India, a bit like the red beans and rice of the U.S. South. If it’s not “creamy” enough, a dollop of cream or creme fraiche mixed in at the end should do the trick. Plus, it will reduce the spiciness if the lentils are hotter than liked.
4 tablespoons olive oil
2 medium red onions, finely chopped
1 teaspoon sea salt (gotta keep it healthy)
3 garlic cloves, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
3 bay leaves
1 fresh green hot chile, slit the length of the chile
1/2 teaspoon cayenne pepper
2 medium to large tomatoes, quartered, and pureed in a food processor or blender
1 (8-ounce) can tomato puree
2 (16-ounce) cans red kidney beans, drained and rinsed (or cooked)
2 (16-ounce) cans lentils, drained and rinsed (or cooked)
1 teaspoon of garam masala (optional)
2 cups of water
Put the vegetable oil in a large saucepan on a medium-high heat and when hot, add the onions and salt and cook until dark brown in color, about 20 minutes.
Keep a cup of water by the stove as the onions will probable stick as they brown. If the onions start sticking, put in a teaspoon of water and scrape up the brown bits. Continue until the onions are a good brown color.
Add the garlic and cook for a minute or so.
Add the coriander, cumin, turmeric, bay leaves and green chile and cook for another minute or so.
Stir in the cayenne pepper, fresh tomatoes and tomato puree.
Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes to reduce the mixture down and get the flavors to blend.
Stir in the beans, lentils, garam masala and water. Bring to a simmer and cook partially covered for 10 minutes.
Remove bay leaves and chile. Spoon into a serving bowl and serve.