I love legumes – truly, madly, deeply. I also love soups that can double as a meal. Therefore, this stew is perfect. It is inspired by Indian cuisine, but it’s definitely my own take.
I try to stock our kitchen with a variety of legumes, so we don’t get bored with eating the same beans or lentils all the time. I love to experiment with different varieties – each one has a different flavor and texture. Chana dal is a legume from India that is related to the chickpea and looks a bit like yellow split peas. I really enjoy how it tastes and hope you will give this stew a try.
Ingredients 1 tbsp. coconut oil 1½ tsp. black onion seed 1 tsp. whole fennel seeds ½ tsp. whole cumin ½ tsp. ground coriander ½ tsp. turmeric powder ½ tsp. freshly ground nutmeg 6 cups vegetable broth or water 1 cup dry chana dal (rinsed and soaked for 3-4 hours) 1 cup dry green lentils (rinsed and soaked for 3-4 hours) ½ cup dry red lentils (rinsed) 2 large carrots 3 potatoes 1 small cauliflower (about 500g) 3 tbsp. tomato puree or paste 1 tbsp. coconut cream 2 tsp. salt ½ tsp. freshly ground white pepper
- Rinse and soak chana dal and green lentils.
- Peel and chop carrots and potatoes. Cut cauliflower into small florets.
- After legumes have soaked for at least 3 hours, drain water and rinse. Rinse red lentils.
- Heat coconut oil in soup pot. Add black onion seed, let simmer for a minute, then add fennel seeds, cumin, coriander, turmeric and nutmeg. Let simmer for 30 seconds, and add vegetable broth.
- Add chana dal, green lentils, red lentils, chopped carrots, potatoes and cauliflower florets. Bring to a boil and reduce heat.
- When vegetables and legumes are almost done, in a small bowl mix a bit of heated broth with the tomato puree and add to the stew. Add coconut cream. Stir.
- When everything is done, add salt and pepper in the above amounts or to taste.
Serve on its own or over a dollop of basmati rice.