Wednesday, February 10, 2010

Spiced Red Lentil Soup with Cashews


I had a soup similar to this at a great little store in Westport, CT, called "The Organic Market". They have the most amazing soups...always using unusual & natural ingredients.
I had never in my life had soup with cashews in it. I loved the flavor & crunch they added & have been trying to find something similar, without luck.
I saw this recipe for Spiced Red Lentil soup in a recent issue of Fine Cooking. I remembered the soup I loved having tomatoes & a curry like spice to it. So, when I saw this I thought it might be as close as I was going to get. The cashews are my little addition. So good!

Heat 3 tablespoons of canola oil over medium heat, in a large dutch oven, or heavy stockpot. Add in 2 medium yellow onions {finely chopped} & a generous pinch of salt & cook until tender {about 8 minutes}.

Stir in 2 teaspoons of garam marsala & cook, stirring constantly, for an additional minute.

Add in 2 quarts of low-sodium chicken broth, 2 {14.5 ounce} cans of petite-diced tomatoes {with their juices}, 1/8 teaspoon cayenne pepper, 1 teaspoon kosher salt, 2 cups of water,

1 pound of red lentils {picked over & rinsed}, 2 ribs of celery {finely diced}, 1 carrot {finely diced} & 2 cloves garlic {minced}.

Turn the heat up to high & bring the soup to a boil. Reduce the heat to a simmer & cook, uncovered, for 30 minutes. Stir in the cashews & cook for another 15 minutes, or until the lentils & vegetables are tender.

Check the soup for seasonings & add some additional kosher salt if needed. The soup can be stored in the refrigerator for up to 5 days.

Spiced Red Lentil Soup with Cashews

Adapted from Fine Cooking: Soups & Stews Issue
Makes 8 servings

3 tablespoons canola oil
2 medium yellow onions, finely chopped
2 teaspoons garam marsala
2 quarts homemade, or low-sodium chicken broth
2 {14.5 ounce} cans petite-diced tomatoes
1 pound dried red lentils, picked over & rinsed
2 ribs celery, finely diced
1 medium carrot, finely diced
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
2 cups water
1 teaspoon kosher salt
2 cups roasted cashews

Heat the oil, over medium heat, in a large dutch oven, or heavy stockpot. Add in the chopped onions & a generous pinch of salt & cook until tender {about 8 minutes}. Stir in the garam marsala & cook, stirring constantly, for an additional minute.
Add the chicken broth, tomatoes {with their juices}, lentils, celery, carrots, garlic, cayenne, salt & water. Turn the heat up to high & bring the soup to a boil. Reduce the heat to a simmer & cook, uncovered, for 30 minutes. Stir in the cashews & cook for another 15 minutes, or until the lentils & vegetables are tender. Check the soup for seasonings & add some additional kosher salt if needed. The soup can be stored in the refrigerator for up to 5 days.
Click here for the printable recipe.

9 comments:

maya grace said...

this looks DELICIOUS, i think i'll make it for my Dutch host family tonight :) love this blog!

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Karen said...

Wow, this soup looks SO good! I'm on my way to the store for lentils right now!

Marti said...

I've been wondering what to do with the red lentils in my cupboard!

And BONUS: I have everything EXCEPT the cashews. Is this do-able without 'em?

Kathy Elliott said...
This comment has been removed by the author.
Kevin said...

That soup looks both tasty and healthy!

friedgreentomatoes said...

Wow this looks great and I have some garam marsala that is begging to be used again. Thanks for the recipe and will let you know how it turns out!

John said...

Tried this today, and absolutely loved it! And the cashews do add that little extra yum!

The Full Plate Blog said...

katie, this sounds SO good!! just pinned it onto my "recipes I can't wait to try board". yum!!!

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