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Red Lentil Soup with Vadouvan
About once every week we like to experiment with making a vegetarian dish. Not only is it inexpensive a majority of the time, but it makes us think outside of the box and try something new. Curry powder is one of our favorite seasoning blends to use when we want something a little out of the ordinary, and it seemed like the perfect way to keep warm while the temperature slowly creeps up into the teens.
Lentils, like beans, are a welcome addition to our meal routine. Not only are they delicious and extremely filling, but their health benefits are great, too. The combination of dietary fiber and good protein make lentils a great choice for those who are trying to lose weight or just eat a little healthier.
Vadouvan is a French curry blend that takes traditional Indian curry and mixes it up a little with a little French sophistication. Unlike Indian curry, dishes made with Vadouvan typically include ingredients that are more familiar to the Western palate, including garlic and onion. Our Vadouvan Curry powder is hand blended from toasted onion, shallots, roasted garlic, cumin, brown mustard seed, fenugreek, cardamom, turmeric, curry leaves, nutmeg, marsh chile flakes and cloves.
Ingredients:
- 1/2 teaspoon Cumin Seed
- 1/2 teaspoon Yellow Mustard Seed
- 1 onion - chopped
- 1 1/2 cups masoor dal or small red lentils, picked over and rinsed
- 4 cups water
- 1/3 cup Vadouvan Curry
- 1 tsp Garlic Flakes
- 1/2 teaspoon Coriander Seeds
- 1 15 ounce can diced tomatoes with juices
- 3-4 cups baby spinach
Instructions:
- Crush garlic flakes and coriander seeds together and set to the side.
- Spray a large pot with oil and set to high heat.
- When hot, add the cumin and mustard seeds and cook for 1 minute or until seeds begin to pop.
- Immediately after seeds begin to pop, add the onion and saute for 3 minutes.
- Add the lentils, water, Vadouvan, garlic and coriander.
- Bring to a boil, reduce heat, and cook covered for about 20 minutes, or until lentils are completely soft.
- Add the tomatoes.
- Simmer uncovered for about 20 minutes, adding more water if necessary.
- Just before serving, add the spinach and cook until just wilted but still bright green.