Red Lentil Soup with Vadouvan Recipe

Submitted By: The Spice House.

  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon mustard seed
  • 1/4 cup vadouvan
  • 1/2 teaspoon coriander
  • 1/2 cup chopped onion
  • 1 1/2 cups red lentils
  • 4 cups soup stock
  • 2 cloves garlic, minced
  • 1 15 ounce can diced or petit diced tomatoes
  • 3-4 cups baby spinach, washed and stemmed
  • to taste salt
Preparation Instructions

Lightly spray a large pot with oil and heat over a high heat.

When hot, add the cumin and mustard seeds, cook until seeds begin to pop.

Add vadouvan, onion, garlic and coriander, stir for another minute.

Add the lentils and soup stock.

Bring to a boil, reduce heat, cover and cook until lentils are soft, about 20 minutes.

Add the tomatoes, bring to a simmer, salt to taste, add more water or stock if necessary.

Just before serving, stir in the spinach so it is wilted, but still bright green.

Helpful Hints

Vegetable stock keeps this dish vegan, but I found it to be tastier with chicken stock.

Quick Shopping List

Indian Cumin Seed, Whole Or Ground
Whole Seeds, in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Brown Mustard Seed, Whole
Whole Seeds, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Vadouvan French Masala Curry
In a glass jar
In a 1/2 cup shaker jar, net wt 2.75 oz
Coriander Seeds, Moroccan, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

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