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Warm Indian Spiced Lentil Soup (Fresh Flavors Jan '13)


  • 3 tablespoons Extra Virgin Olive Oil, divided
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 package tofu, drained and cubed
  • 1/3 cup Blackstone Chardonnay
  • 1 package Jaali Bean Lentil Soup Kit
  • 1 1/2 cups Vegetable Stock
  • 1 can coconut milk
  • dollop Greek yogurt, for serving
  • 1 package Stonefire Naan Bread, for dipping


Heat a large soup pot over medium high heat for 2 minutes. Add 2 tbsp of the olive oil and swirl to coat. Add vegetables and cook until they begin to soften and onions become translucent, about 5 minutes. If using, add cubed tofu and cook until browned, about 5 minutes. Remove pot from heat and add wine, scraping up any browned bits from the bottom of the pan.

Return pot to heat and cook until liquid evaporates, about 2-3 minutes. Add 1 tbsp olive oil and the spice packet contained in the soup kit and cook for 40-50 seconds, stirring continuously until fragrant. Add vegetable stock, package of lentils, and coconut milk and bring mixture to a boil. Lower heat to medium low, cover and cook for 25 minutes. Serve immediately with Greek yogurt on top and naan bread.


Delicious and great for company

This soup is easy to prepare and very flavorful. A total crowd pleaser, served with some warmed naan and a lightly dressed salad with goat cheese. I use about a 1/2 cup more if broth and sometimes omit the tofu. I'm not vegetarian so I'll use chicken broth if I don't have veggie broth. Does not disappoint.

-Cat, on 9/6/13

lighter version

terrific soup but use "lite" coconut milk for fewer calories.

-deb, on 5/21/13

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