Feel like hunkering down to get away from the chilly temperatures outside? I love soups in the winter…something with more bite than broth. Check out the ingredient list and this will likely become one of your favorites.
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Masala Red Lentil and Farro Soup
Garam Masala is a traditional Indian spice whose name is best translated as “warmth.” It is not difficult to find. For authenticity, look for a mix that features cumin, cinnamon and coriander near the top of the ingredient list. If you would prefer this soup to be gluten-free, it is a simple matter to substitute quinoa for the farro. Enjoy!
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Ingredients
Saute shallot, then add fresh ginger
- 4 TBSP melted coconut oil
- 2 shallots (diced)
- 2 inch ginger (minced or grated)
Add spices to saute, heat till fragrant
- 1½ TBSP garam masala
- 1½ TBSP smoked paprika
- 1 TBSP ground turmeric
- 1 TBSP ground cumin
- 1 TBSP ground coriander
- 1 TBSP ground ginger
Add cilantro stems and garlic
- 2 bunches cilantro (stems only, minced finely)
- 6 cloves garlic (minced)
Add broth, tomatoes, lentils and grain and salt
- 6 cups Chef Leander's Amazing Vegan Vegetable Broth (or store bought)
- ½ cup red lentils
- ½ cup farro (for gluten free, sub quinoa)
- 1 can fire-roasted tomatoes
- 2 tsp kosher salt
Cook in Instant Pot 20 minutes
Stir in cashew cream, and spinach and cook till bright green
- 2 cups cashew cream
- 3 cups spinach leaves (chiffinade, loosely packed)
Garnish with cilantro confetti, scallions and sherry vinegar
- 3 scallions (thinly sliced, for garnish)
- 6 TBSP sherry vinegar (for garnish)
- 1 recipe Cashew-Cilantro Vegan Sour Cream
Instructions
- Press the "Sauté" button on the Instant Pot and let the pot warm up until the readout changes to "hot".
- Set the cashews in bowl and cover with hot water. Let them soak for an hour, longer if possible. In a separate bowl, do the same with the cashews for the Cashew-Cilantro Vegan Sour Cream. It's easier to measure the dried cashews than the soaked cashews.
- Melt 2 TBSP coconut oil and add the shallots. Cook until the shallots are translucent and have started to brown.
- Add the fresh, grated ginger and all of the ground spices to the center of the pot. Add a bit more coconut oil so the spices cling together like a paste. Toast in the bottom of the pot until fragrant.
- Add the minced cilantro stems and garlic. Stir 30 seconds
- Add the roasted tomatoes, farro (or the same amount quinoa for gluten free) and red lentils to the pot, along with 6 cups of vegetable broth. Add salt to taste.
- Close the Instant Pot. Close the steam release valve. Press the multi grain program button. Adjust cook time to 20 minutes. When the soup is finished, let the pressure release naturally. The whole process will be 60-70 minutes.
- While the soup is cooking, strain cashews and make your cashew cream and your Cashew-Cilantro Vegan Sour Cream.
- For the cashew cream, place the cashews in the bottom of your blender. Add 1 cup water. Blend 60 seconds at high speed.
- When the pressure is released, open the pot and stir in the cashew cream.
- For additional taste, flavor, and nutritional value, add some raw, chopped spinach to the soup as well.
- Garnish with a dollop of sour cream and a few cilantro leaves. Float a tsp of Sherry Vinegar on top of the soup.
Notes
This recipe is made in the Instant Pot, but you can make it in a dutch oven on the stove.It still needs to cook, covered for about 20 minutes, until the lentils are done to your liking. If too much liquid steams off, feel free to add more water.
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Nutrition
Nutrition Facts
Masala Red Lentil and Farro Soup
Amount per Serving
Calories
982.81
% Daily Value*
Fat
67.48
g
104
%
Saturated Fat
8.9
g
56
%
Polyunsaturated Fat
3.14
g
Monounsaturated Fat
8.84
g
Sodium
30865.35
mg
1342
%
Potassium
580.11
mg
17
%
Carbohydrates
70.56
g
24
%
Fiber
12.74
g
53
%
Sugar
16.76
g
19
%
Protein
21.11
g
42
%
Vitamin A
2104
IU
42
%
Vitamin C
7.91
mg
10
%
Calcium
77.42
mg
8
%
Iron
5.67
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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