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Friday, December 11, 2009

Indian-style Lentil Soup, Part Deux

You might remember an Indian-type soup I posted in early October? http://homegrowncookingschool.blogspot.com/2009_10_01_archive.html

Well, this one is different! No pumpkin this time, but still very tasty!

1 cup lentils
1 tsp. olive oil
1" piece of fresh ginger, grated
1/4 tsp. garam masala
2 tsp. curry powder
1/4 tsp. red pepper flakes
1/2 tsp. cumin
1 tsp. ground coriander
1/2 tsp. mustard seeds
1/4 c. coconut, shredded
1 tomato, diced small
1/2 eggplant, very small dice (probably regular sized dice to most people)
5-6 cups water
1 vegetable bouillon cube
1 cup carrots, diced
1 zucchini, diced
4 leaves collard greens

In a large pot, heat the olive oil over medium heat. Add the mustard seeds. Heat for a minute or so, until they start to pop. Add ginger, garlic, and spices. After about 3 minutes of cooking, add the water, bouillon cube, and eggplant. Let the eggplant cook for about 10 minutes, then add the lentils. (I like my eggplant to be really cooked and mushy.) Cook for 10 more minutes, then add the tomato, carrots, coconut and zucchini. Let boil, and cook until the lentils are done and start to fall apart. (about 20 minutes total) Chop up the greens and add about 5 minutes before you are ready to eat.

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