Traveling Tuesdays!:Julia’s Indian Lentils


So I am currently having a complete love affair with lentils.  Growing up I shunned them like they were mushrooms ( I am highly allergic to mushrooms)   This is a bit of a simple recipe that I threw together last night.  It’s not quite a stew, it’s not quite a soup  so I call it Stoup!

Indian Spiced Roasted Lentil “stoup”

1 Package Green or Red Lentils (re-hydrate ahead of time overnight)

1 Can of San Marzano Whole Tomatoes (with Basil) in Juice ( when in season use4 fresh tomatoes)

5 cloves of garlic (sliced)

1/4 cup Grape Seed or Olive Oil

4 Carrots (diced)

1 Large Yellow Onion (diced)

1/2 TBSP Turmeric

1/2 TBSP Roasted Ground Cumin

1 TBPS Sriracha

Salt & Pepper to Taste

Water to thicken or thin

Optional:  Sweet Potato or Potato ( 3 diced)


Roast the lentils with garlic, carrots, potatoes and onion and oil in a wok for 5 minutes ( keep turning them and stirring so they do not burn) Once slightly browned and softer add tomatoes and juice plus a small amount of the water. Let simmer in the wok for another 5-10 minutes.  Transfer everything to your crock pot and cook on low. ( I cooked mine overnight for about 7 hours) 

I serve mine over uncooked kale, but you can do it over rice, pasta or salad









2 thoughts on “Traveling Tuesdays!:Julia’s Indian Lentils

  1. Love hearing this! Thanks girl!! You know who makes a really good on the fly lentil soup is Amy’s. Normally I don’t eat ANY canned soup ( i’ve actually never had canned chicken soup etc) BUT they are great in a jam or in a pinch!

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