I cooked up another fine North Indian meal for lunch; homemade chutney is my new obsession. If you are in the market for a new recipe, leave a comment and I will send you an amazing spicy North Indian vegetarian lentil soup recipe that takes zero prep and is ready in about 40 minutes. It’s my new favorite soup EVER — even the cookbook author (Madhur Jaffrey) says she eats this a few times a week, it’s so simple and delicious.
The sole drawback is it really needs red lentils (not the regular U.S. grocery store kind) and it doesn’t hurt to have some ghee and asafoetida on hand (though you can skip and substitute, and red lentils are the only thing that may require an extra trip).
(Not my soup — someone else’s. Mine’s good though!)