Monday, January 24, 2011

Indian Red Lentil Soup with Spiced Croutons

I have been experimenting with Indian food lately after an excursion at a great NYC Indian restaurant. I cannot promise that my recipes are the most authentic as most of the time I'm just cleaning out the cupboard, but hey what can you do.

Indian Red Lentil Soup

1 small onion, chopped
1 16oz bag dry red lentils
1 12oz can stewed tomatoes
2 medium sized potatoes (I used yukon gold)
1 cup frozen greens (I used spinach)
Water or Veggie Broth (amount depending on what consistency you prefer)
1 tbs Coriander
1 tbs Cumin
1 tbs Curry Powder blend
1tsp Garlic powder or Minced Garlic
Salt to taste

1. Chop and begin to saute onion in a large pot at medium-low heat. I used cooking spray for reduced calories, but oil can be used as well.
2. Once onion begins to become translucent, add stewed tomatoes, chopped potatoes, greens, and the bag of red lentils (washed and sorted first).
3. Stir in about three cups of water or broth.
4. Add the spices.
5. Keep an eye on this as the lentils and potatoes will soak up water over time. More broth/water can be added. You may want a thick consistency for scooping with bread or naan. Personally, I prefer a "hearty soup" consistency for this.
6. I cooked this on a low heat for a long period of time (about 40 mins), letting it simmer and cook through. This would probably turn out really well in a crock pot as well.

Spiced Croutons

I had bread on the cusp of being stale, so I decided to make a great accompaniment for the soup.

Cooking Spray
Bread ( i used 2 large slices but more/less can be made )
Curry Powder Blend

Preheat oven to 350*

1. Cube bread and toss with olive oil OR spray with cooking spray.
2. Lay flat on cookie sheet or baking stone.
3. Sprinkle with Cumin, Coriander, Pepper, and Curry Powder Blend.
4. Bake in oven for about 10 minutes, or until toasted.

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