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    Indian Spiced Lentil Soup


( uses Gourmet Lentil Blend )

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon grated fresh ginger root
  • 4 teaspoons Garam Masala
  • 4 teaspoons Hot Curry powder
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 large apple, peeled, cored, and grated on box grater
  • 1 28-ounce can diced tomatoes
  • 1 pound Gourmet Lentil Blend
  • 10 cups low sodium chicken stock
  • 1 can coconut milk
  • 2 teaspoons kosher salt (more or less depending upon how salty chicken stock is)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 bunch cilantro, roughly chopped
  • Heat the olive oil in a large stock pot set over medium high heat. Add the onion and sautÈ until translucent, about 5 minutes. Add the garlic, ginger, and spices and sautÈ 1 minute more. Add the celery, carrot and apple and sautÈ until the vegetables begin to soften, about 2 minutes. Stir in the tomatoes, lentils, chicken stock, coconut milk, salt, pepper, and sugar and bring to a boil. Skim off any foam that rises to the surface and set the soup at a simmer, stirring occasionally for 40 minutes or until the lentils are tender. In small batches, carefully puree half of the soup in a blender and then add back to the pot. Stir in cilantro and taste for seasoning. Makes about 1 gallon.

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