Take yourself out of your kitchen and around the world by making this colorful stew inspired by the flavors of India. This stunning soup would be a great starter for an Earth Dinner. We ate it with some warm ciabatta and butter and found ourselves completely satisfied after just one bowl.
The spices in this recipe (coriander, cumin, turmeric, cardamom, and curry powder) may be new for you. I highly recommend buying them (it is a bit of an investment, but so worth it). With these spices, you’ll make delicious food for months to come.
Inspired by this recipe, this soup easily became vegan by changing the chicken stock to vegetable stock. My meat-eating husband couldn’t stop raving about it for days. Enjoy.
Ingredients (Serves 6)
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 cup Masoor dhal (red lentils), rinsed, drained
8 cups vegetable broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro
Heat over low heat in large pan; cook onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add carrot, apple, potato, dhal, and vegetable stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender.
Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro leaves and serve piping hot!
Suggested Wine Pairing
Try this stew with a light red (Pinot Noir or Syrah), or an elegant white like Viognier.