This word means "pepper water."
|¼ cup||vegetable oil|
|3 cups||chopped onions (about 1 pound)|
|5 cloves||garlic, chopped|
|1½ tablespoons||garam masala|
|1½ teaspoons||ground coriander|
|½ teaspoon||cayenne pepper|
|2 cups||yellow lentils|
|8 cups||low-salt chicken broth|
|2 cups||diced cooked chicken|
|1 cup||canned unsweetened coconut milk|
|3 tablespoons||fresh lemon juice|
|2 cups||cooked basmati rice|
1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
2. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
3. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.