Our catering services are sold out for Tuesday, August 16th.

This is a healthy go-to soup that everyone can enjoy. It’s protein-packed, gluten-free, and vegetarian or vegan, depending on your garnishes.

 

Indian Spiced Lentil Soup

Chef Scott Weaver
Elephants Delicatessen

Yield: 6 servings/6 cups (1 cup a serving)

Cooking time: 15 minutes

 

Ingredients

2 cups dried red lentils

6 cups vegetable stock

1 tablespoon canola oil

1/4 tablespoon brown mustard seeds

2 tablespoons minced garlic

1 2/3 tablespoons Madras curry powder

1/4 tsp fenugreek seeds

1/8 teaspoon red chili flakes

1/8 tsp fresh ground black peppercorn

1/8 teaspoon turmeric

One 14.5 oz. can diced tomatoes (preferably San Marzano)

1/8 tablespoon fresh lemon juice

1/2 teaspoons kosher salt

Instructions

  1. Rinse the lentils several times until the water is clear. Set aside.
  2. In a large soup pot, heat the 1 tablespoon canola oil over medium heat. Add the mustard seeds. When they start to crackle, add the garlic, curry powder, chilies, pepper, turmeric and fenugreek. Sauté for a few seconds, until the spices are fragrant. Then add the lentils
  3. Add the vegetable stock, canned tomatoes, salt and lemon juice. Stir to combine.
  4. Reduce the heat to medium low, cover the pan and simmer for 10 – 20 minutes. (Cooking time will vary depending on the lentils you use—their size, freshness, etc.)

 

Optional garnishes: Add chopped cilantro or parsley after cooking. Or drizzle or dollop bowls of soup with plain yogurt as desired.

 

Related

Articles

View All Articles

Recipe: Caprese Pasta Salad Recipe

We love everything Caprese. Caprese means "of Capri," as in Capri, the island off the coast of Italy. In its simplest salad form, Caprese consists of fresh mozzarella, tomatoes and basil. We use this combination in sandwiches, pasta salads, snack skewers, and even breakfast dishes like omelettes, scrambles and potato hash. This classic combination of…

Kabocha squash and fennel soup with crème fraîche and candied pumpkin seeds

Kabocha Squash and Fennel Soup  With crème fraîche and candied pumpkin seeds Chef Scott loves this rich and creamy soup recipe he adapted from Suzanne Goin’s Sunday Suppers at Lucques. The deep red orange hue of the kabocha squash makes for a stunning soup, especially when accented with crème fraîche and spiced and candied pumpkin…

Recipe: Gingerbread Old Fashioned

Here’s a holiday twist on an old fashioned. Cheers! Gingerbread Old Fashioned Gingerbread Old Fashioned 2 ½ oz George Dickel Rye Whiskey ¾ oz Gingerbread Syrup 3x dashes Barrel Aged Bitters Swatch of Orange Peel Sugarplum (garnish) Build, stir in a glass with ice and strain into a rocks glass with fresh ice. Garnish with…

Recipe: Dolci di Noci (Italian Walnut Cookies)

This little Italian cookie recipe is magical! With just three ingredients, you'll be whipping up a batch of crisp-on-the-outside, chewy-on-the-inside walnut cookies. We add these to catering cookie trays for the holidays. They are great with your morning coffee and ideal for gift-giving and cookie swaps, too. YIELD: 32 cookies INGREDIENTS 2 1/2 cups walnut…

Fill your trunk with rewards!

Save 10%

Sign up or check your balance.

Learn More
Sign up for

Ele-Mail

Be the first to know about monthly specials, events, and news.

Close X