Curried Basmati And Beluga Soup
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 8
A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up.
Ingredients
- 1 tbsp coconut oil shopping list
- 1 large, sweet onion, diced shopping list
- 6 stalks celery, diced shopping list
- 3 large carrots, sliced into coins shopping list
- 2 cloves garlic, minced shopping list
- 1 tbsp curry powder shopping list
- 1 tsp garam masala shopping list
- 1 tsp fenugreek seeds shopping list
- 1 tsp turmeric shopping list
- 10 cups low-sodium vegetable stock shopping list
- 1 cup black (Beluga) lentils shopping list
- 1 cup brown basmati rice shopping list
- 1 tsp fresh-grated ginger shopping list
- 1/2 tbsp tamari shopping list
How to make it
- Melt the coconut oil in a large pot over medium heat.
- Add the onion and cook until soft, about 8 minutes.
- Add the celery and carrots and cook 5 minutes.
- Stir in the garlic and spices and cook until fragrant, about 1 minute longer.
- Pour in the stock and stir in the lentils and rice.
- Cover and cook for 1 hour, until vegetables, lentils and rice are tender.
- Remove from the heat and stir in ginger and tamari. Serve immediately or portion and freeze.
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