I started my week off right yesterday.
Juice: carrots, celery, kale, garlic, lemon, ginger, apples; Souped-Up Ginger Tea; Smoothie: almond milk, coconut water, uncooked rolled oats, frozen cherries and frozen banana
I sipped on beverages throughout the morning while working and then escaped for a lunch-time yoga class. Ravenous when I returned home, I whipped up this salad.
Romaine lettuce, sauerkraut, green pepper, sun dried tomatoes, chopped brazil nuts, pumpkin seeds and a (store-bought) olive oil and mango dressing. Topped off with a dash of Herbamere and fresh ground black pepper.
As I was slicing and dicing I decided to make a really quick soup to eat for dinner later. I opened the spice drawer and I was immediately drawn to the smell of cumin and cinnamon and grabbed both jars. These two spices happen to be ingredients commonly used in garam masala; I really went for it and grabbed a jar of garam masala, too. Go big or go home, right?
I think you will love the simplicity of the preparation and the robustness of the flavor. Enjoy!
Garam Masala Lentil Soup
by
Ingredients
- 1 3/4 cups beluga (or black or brown) lentils, rinsed and drained
- 1 tablespoon avocado or extra virgin olive oil (optional)
- 2 tablespoon shallots, finely diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups vegetable broth
- 3 cups water
- 1 bay leaf
- 1/2 teaspoon each: garam masala, ground cinnamon, and cumin
- 1/4 teaspoon black pepper
- 1/4 – 1/2 teaspoon iodized sea salt, or to taste (optional)
Instructions
For the pressure cooker
- Heat oil (or water if not using oil) on medium heat in uncovered pressure cooker.
- Saute shallots, carrots and celery for 3 – 5 minutes.
- Add the garam masala, cinnamon and cumin plus the lentils and bay leaf. Stir well.
- Add the vegetable broth and water, stir, and cover the pressure cooker by locking the lid in place.
- Bring to pressure.
- Cook at pressure for 7 – 10 minutes at sea level (I cooked this for 15 minutes at 6,000+ elevation).
- Allow for a natural release at sea level (use a quick release if cooking for 15 minutes at higher elevation.
- Remove the lid, away from you, and stir in salt (if desired).
For the stovetop
If you’re not using a pressure cooker, follow the first four instructions, but simply do this in a large sauce pan or soup pot. Bring to a boil on medium high for 3 – 5 minutes, reduce heat to low and simmer for 25 – 30 minutes.
YIELD: MAKES 6 CUPS
3 thoughts on “Garam Masala Lentil Soup”
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There are few things more satisfying on a cold winter night than lentil soup.
Truth, @a2da25b31bb18ec3b56b64a7de22d4cc:disqus. The snow is coming down in Colorado and I’m enjoying this soup immensely!