Tuesday was supposed to be warm but rainy, or at least that’s what the weather forecast was when I planned my menu for SCL dinner. Unfortunately for me, the rain came on Monday and Tuesday was just hot. Despite the heat I carried on with my planned menu, and boy am I glad I did. It was Delicious! Definitely one of my favorite meals!
This was my first time attempting an Indian inspired meal; we had Tomato and Red Lentil Soup, Cabbage Slaw with Tangy Mustard Dressing, Homemade Naan, and Chamomile Tea Cakes. While I’m sure it’s not authentic, I loved the flavor combinations and thought it came together wonderfully.
This soup is amazing! It’s definitely the best lentil soup I’ve ever had. The spices make this souper (haha puns) flavorful! I thought it was delicious with or without the coconut milk, so if you don’t have any on hand don’t let that stop you.
Adapted from Food Doodles
- 1 Tbsp olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced or pressed
- 2 1/2 tsp fresh ginger, grated or minced
- 2 jalapeno, seeded and finely diced (don’t worry it’s not a very spicy soup)
- 1 Tbsp cumin
- 2 tsp ground mustard
- 2 tsp turmeric
- 2 tsp coriander
- 1 tsp cinnamon
- 4 bay leaves
- 2 large (29 oz) cans diced tomatoes
- 16 cups vegetable stock (I use veggie bullion cubes and water)
- 4 Tbsp tomato paste
- 2 cups dry red lentils
- 1 large (29 oz) can coconut milk (optional)
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 lime, juiced
- 1/2 cup cilantro, chopped, for garnish
Heat oil in a large soup pot. Add the onion, garlic, ginger, and jalapeno, saute for 3-5 minutes. Add the cumin, turmeric, coriander, cinnamon, and bay leaves and continue to saute for 3-5 more minutes. Add the tomatoes, stock, tomato paste, and red lentils, bring to a boil. Turn the heat down and simmer for about 1 hour.
Add the coconut milk, stir well and continue to simmer for 20 minutes. Remove the bay leaves, add the lime juice and check for seasoning. Serve with a dollop of greek yogurt and garnish with cilantro, if desired.