Creamy Red Lentil Soup with Garam Masala
Bruce was out of town for the past few days. I hate to say this out loud but… When he is away from home, I get to make what I want to have for dinner without any negotiating or meeting in the middle. Today, I was in the mood for a Creamy Red Lentil Soup with Garam Masala. Garam Masala is an exotic spice blend that is of North Indian origin. It has ingredients such as cumin, cinnamon, black pepper, cloves, cardamom and coriander. It’s one amazingly fragrant and versatile spice blend.
My Red Lentil Soup with Garam Masala is vegan, easy, and most of all, delicious! And as for Bruce, I love him so much that I made sure that I saved him a big healthy bowl of Creamy Red Lentil Soup to eat when he gets back :). Enjoy! Tessa
- 1/2 cup split red lentils (picked over and rinsed well)
- 2 cups vegetable stock (more if needed)
- 1/2 cup carrots (diced)
- 1/2 cup onion (diced)
- 1/2 cup celery (diced)
- 1/2 cup red bell pepper (diced)
- 3 ounces tomato paste (half of a small can)
- 1 tsp garlic paste
- 2 tsp garam masala spice (or to taste)
- seasoning salt to taste
- garnish with thinly shredded carrots and chopped parsley
Begin by picking over and rinsing red lentils. Toss lentils and remaining ingredients except for the seasoning salt or garnishes into a pot with a tight fitting lid. Cook on low, stirring occasionally for about 30-40 minutes or until the lentils are tender. Taste the soup and add your seasoning salt to taste. Using an immersion blender, blend soup until creamy. Ladle into bowls and garnish with thinly shredded carrots and chopped parsley. Makes 2 to 3 servings.
Note: You can find garam masala at most major grocery stores or online.