Red Lentil Soup With Vadouvan Spice Blend Food

RED LENTIL SOUP MIX

Red Lentil Soup Mix image

Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 batches/4 cups per batch.

Number Of Ingredients 17

Ingredients

1/4 cup dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons ground allspice
2 teaspoons ground cumin
2 teaspoons ground turmeric
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon pepper
1/2 teaspoon ground cloves
2 packages (1 pound each) dried red lentils
ADDITIONAL INGREDIENTS (for each batch):
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth

Steps:

Combine the first 11 ingredients. Place 1-1/3 cups lentils in each of four 12-oz. jelly jars. Evenly divide onion mixture among small cellophane bags; place sealed bags inside jars, on top of lentils. Store in a cool, dry place up to 6 months. Yield: 4 batches., To prepare one batch: Rinse lentils and drain. In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add lentils, onion mixture and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes.

Nutrition Facts : Calories 257 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1067mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.

RED LENTIL SOUP WITH VADOUVAN SPICE BLEND

Red Lentil Soup With Vadouvan Spice Blend image

Entered for safekeeping from Vegan Fat-Free Kitchen, this sounds so yummy: Indian lentil soup, with Vadouvan spice (a curry with roasted onion-shallot showing the French/Belgian influence in Pondicherry). Use Recipe #486208 or purchase online.

Provided by KateL

Categories Stew

Time 54m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 onion, chopped
1 1/2 cups masoor dal or 1 small red lentil, picked over and rinsed
4 cups water
1/3 cup vadouvan mixed spice (Vadouvan Indian Spice Blend - Gourmet)
2 garlic cloves, minced
1/2 teaspoon ground coriander
1 (15 ounce) can diced tomatoes (fire-roasted is best)
salt, to taste
3 -4 cups Baby Spinach

Steps:

Spray a large pot lightly with oil and heat it over high heat. When hot, add the cumin and mustard seed; cook for 1 minute or until seeds begin to pop.
Add the onion and saute for 3 minutes.
Add the lentils, water, Vadouvan, garlic, and coriander. Bring to a boil, reduce heat, and cook, covered, until lentils are completely soft, about 20 minutes.
Add the tomatoes and salt to taste. Simmer, uncovered, adding more water if necessary, for about 20 minutes.
Just prior to serving, stir in the spinach and cook just until wilted but still bright green.

Nutrition Facts : Calories 288.9, Fat 2.1, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 50.9, Fiber 10.2, Sugar 4.1, Protein 20.1

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