I’m not sure what to call this dish. It’s basically chili with Indian spices, lentils, and some other touches that make it stand out from your typical southwest chili. I love the lentils in this dish and, of course, naan bread on the side.
Ingredients:
1 yellow onion, chopped
14 oz can kidney beans, drained and rinsed
1 cup lentils, soaked in water overnight (or at least 3 hours)
1 cup carrots, chopped
1 cup celery, chopped
1 zucchini, chopped
38 oz can crushed tomatoes
3 cups vegetable stock
1 Tablespoon cumin
1 teaspoon cardamom
1 teaspoon garam masala
1 teaspoon ground mustard seed
1/2 teaspoon turmeric
2 Tablespoons olive oil
Directions: In a large soup pot, heat the olive oil and onions. Stir for a few minutes and then add the spices. When fragrant, add the remaining ingredients to the pot. If needed, add water to cover the vegetables. Add salt as well, if desired. Bring to a boil and then allow to simmer for 30 min, until the soup gets thick and all the veggies are tender.
Serve with a side of toasted, garlic naan bread for dipping.
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I love all those flavors. We ate so many dishes like this in India in April, and I crave them. Not to mention that everything is better with naan on the side.
Ooh, I’ve always wanted to travel to India. So amazing!
Love the sound of this!!
Definitely making this! nom nom
Is it Paleo approved?
For the most part. I’ll just have to add lots of MEAT!
haha! you win!
YUM! What’s funny is when I make chili, I basically make it like this to begin with hahaha. Except I’ll use some garbanzo beans too
Sounds tasty!
I thought about using garbanzo beans. Will have to add them next time!