Ingredients
Directions
IN large pot, melt butter and stir-fry the onions until wilted, not browned.ADD garlic, jalapeno, cumin, lentils, ginger, garam masala, salt, pepper, sugar, and bay leaf. Saute for 1-2 minutes until aromatic.
ADD the tomatoes, vinegar, and chicken stock.
BRING to a boil then lower to a simmer stirring occasionally. Cook until lentils are tender, about 1h 45 minutes.
TASTE. Adjust seasoning as needed with salt, pepper and cumin.
GARAM MASALA: (can also be found in the ethnic food aisle at most grocery stores)
IN large saute pan, combine black peppercorns, cloves, cardamom, coriander and cumin seeds, cinnamon sticks and dried red chiles. Over medium heat cook until lightly toasted, stirring constantly.
TURN off heat and stir in nutmeg.
GRIND to a fine powder in a food processor. Pass powder through a fine strainer and cool to room temp.
STORE in airtght jar and use as needed.
- 1/3 cup AVION Harvest Lentils
- 1/3 cup AVION Harvest Pearled Barley
- 10 cups sodium reduced beef broth
- 1 large onion chopped
- 2 large carrots chopped
- 2 large celery stalks chopped
- 2 cloves garlic chopped
- 1 lb lean ground beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pinch cayenne
- 1 bay leaf cracked
- COMBINE lentils, barley and beef broth in large stock pot or Dutch oven.
- BRING mixture to a boil, then reduce heat and simmer ingredients for 30 minutes.
- MEANWHILE, prepare vegetables.
- PLACE ground beef into large frying pan and place over medium heat. Cook until juices run clear.
- ADD beef and vegetables, along with remaining ingredients, to the stock pot. Further break up tomatoes with wooden spoon.
- BRING mixture to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until vegetables are tender and soup has thickened.
(recipe courtesy of PulseCanada.com)
