I love Indian flavours and lentils so I was excited to find this soup! It's really tasty! This is a fairy quick meal so it's good for a weeknight dinner when paired with a salad or some brown rice.
Makes 2 servings (excuse the weird amounts - I divided a recipe by 3!)
1/3-2/3 cup green lentils
1/3 onion, chopped
1/4 tsp. ground cumin
1/12 tsp. turmeric
1/6 tsp. coriander
1/6 tsp. curry powder
1 small clove of garlic, minced
1/8 cup carrot, diced
1/12 cup oatmeal
1/3 tsp. tomato paste
2 cups water or vegetable broth
Vegetable oil (I used olive)
1. In a heavy-bottomed saucepan or Dutch oven, heat 1 tbsp. olive oil over medium-high heat. Add the cumin, coriander, curry powder, and garlic. Stir for 1 minute until the flavours bloom/become fragrant. Add the onion and saute until translucent. Stir in the tomato paste.
2. Add 2 cups water or broth, carrots, lentils, and oatmeal. Bring to a boil and then lower to a simmer. Simmer for 30 minutes or until the lentils are soft. You can add salt and pepper to taste if desired.
**Note, the original recipe also called for 1/6 cup diced potato. I didn't feel like chopping up a potato for that small of an amount so I left it out! Next time I may add some chopped red potato.**
This recipe is from "Fresh Mama's: Whole Cooking for Our Whole Families." That's the cookbook one of my student's parents gave me. :) It's compiled of healthy recipes using whole ingredients.