RED LENTIL SOUP WITH VADOUVAN SPICE BLEND
Entered for safekeeping from Vegan Fat-Free Kitchen, this sounds so yummy: Indian lentil soup, with Vadouvan spice (a curry with roasted onion-shallot showing the French/Belgian influence in Pondicherry). Use Recipe #486208 or purchase online.
Provided by KateL
Categories Stew
Time 54m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until 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, until lentils are completely soft, about 20 minutes.
- Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
- Just prior to serving, stir in the spinach and cook just until wilted but still bright green.
Nutrition Facts : Calories 288.9, Fat 2.1, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 50.9, Fiber 10.2, Sugar 4.1, Protein 20.1
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