Best Red Lentil Soup With Vadouvan Spice Blend Recipes

RED LENTIL SOUP

Steps:

• Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
• Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

RED LENTIL SOUP MIX

Steps:

• Combine the first 11 ingredients. Place 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches., To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.

RED LENTIL SOUP WITH VADOUVAN SPICE BLEND

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.