Tuesday, March 27, 2012

Curried Lentil Soup with Chapati

Jaime made this dish for us during our visit to Bulgaria.  We enjoyed it so much then and still do now.

What you’ll need:

2 Tbs Earth Balance
2 garlic cloves, chopped
1 onion, chopped
1 tsp garam masala
¼ tsp cumin
2 pounds tomatoes, seeded and chopped or 2 - 14 oz canned chopped tomatoes, drained
1 cup red lentils, rinsed
2 tsp lemon juice
1 vegetable bouillon
1 ¼ cup coconut milk
Salt and pepper

What you do:

Melt butter in a large pot and sauté garlic and onions for 2-3 minutes.  Add spices and cook for an additional 30 seconds.

Stir in tomatoes, lentils, lemon juice, bouillon, and coconut milk and bring to a boil.  Reduce heat and simmer 25-30 minutes, until tender. Blend with hand held blender or in food processor.  Season to taste and serve over rice with Chapati (recipe to follow).

Chapati is an is an unleavened flat bread, which goes perfect with this dish.

What You’ll Need:

2 cups flour
1 tsp salt
1 tsp turmeric
¾ cup water

What you’ll do:

Mix the ingredients together to form dough.

Need for about 5 minutes

Form into 8 small balls

Roll flat and fry in butter.


  1. I suggest not frying the Chapatis in butter - you actually don't need to use any oil/butter. Just a non stick pan.

  2. You certainly don't have to fry in Earth Balance or coconut oil. I personally like the flavor it adds.