Tuesday, February 21, 2012

A Late Winter's Meal in a Bowl: Indian Spiced Red Lentil Soup with Arugula and Basmati Rice

Since we've had a child, I've become a HUGE fan of the "meal in a bowl."  The simpler, the better!  This recipe is richly spiced, totally warming, and delish' - adapted from a recipe in Feeding the Whole Family :  Cooking with Whole Foods  by Cynthia Lair.  If you have a cold or congestion of any kind, the spices in this soup can help to gently clear your head!

Makes 4 Servings


2 T. ghee or coconut oil
1 white onion, chopped
2 T. minced garlic
2 tsp. turmeric
2 tsp. ground cumin
1/8 tsp. cayenne
1 cup chopped tomatoes
1 c. dried red lentils, washed and drained
4 c. spring water
1 tsp. Himalayan pink salt
1 tsp. cumin seeds
1 tsp. mustard seeds
a few handfuls of fresh arugula

1.  Place all ingredients in a VitaClay or Slow Cooker.   On a VitaClay, use the "soup" setting.  On a slow cooker, follow the manufacturer's instructions.  Cook until the beans are soft and the flavors are "ripe" and well incorporated.
2.  Place a handful of fresh arugula in the bottom of each serving bowl.  Ladle the steaming hot soup on top.  The heat of the soup will gently cook/wilt the arugula.
3.  Serve with a heap of basmati or jasmine rice, plus avocado. 

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