Soup
2 small potatoes diced
2 carrots diced
3 celery stalks diced
1 onion diced
1 jalapeño diced
2 inches ginger cut like match sticks
3 cloves garlic press, minced
1 1/2 liters water
1 cup brown lentils
1 TB bouillon veg consume or chicken if meat is ok
2 TB tomato paste
2 bay leaves
2 tsp chaat masala powder mix or your favorite curry powder
1/4 of a 15 oz can coconut milk but using the fat
2 handfuls chopped Dino kale added at the end
MAKE
In a pot, sauté with olive oil or your choice of oil the onions, celery, carrots garlic, ginger and jalapeños with a pinch of salt.
Once the mirepoix has cooked a little and given up some of the liquid add potatoes, lentils, water, and desired bullion.
Give it a stir and let it simmer on medium-high.
Time to add in the spices: bay leaves, chaat masala, tomato paste.
Simmer to cook the lentils.
Once the lentil and potatoes are cooked add the coconut milk and kale on a medium-low heat - low simmer
The soup is ready to serve when the kale has cooked.
SERVING SUGGESTIONS
We served with a hearty salad with feta and olives as well as aloo chaat cakes with tart fruit chutney.
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