PermaLink at: http://www.greenkitchenstories.com/indian-lentil-soup/

ALANNA’s TIPS & KITCHEN NOTES
GREEN CURRY PASTE The inspiring recipe called for a whole three tablespoons of green curry paste. I’ve learned from experience that (1) different brands vary in “heat” and (2) tolerances for heat vary too! I started off with just one teaspoon and then later added another two teaspoons. That was “perfect” heat for me, taste-wise, and for my three male taste-testers as well.
SWEET POTATOES If cooking on the stovetop, cut the sweet potato cubes quite small so they cook more quickly and evenly.
LENTILS Red lentils are the softest lentils, they “melt” into whatever you’re cooking. Brown and black and green lentils would work too but the texture would be considerably different.
ROASTED PEPPERS Roasted red peppers can be every-so-pricey in every-day grocery stores. I stock up at Trader Joe’s and, for St. Louisans, at Global Foods in Kirkwood. You could also roast your own, either in the oven or on a gas stove.
SPINACH Baby spinach cooks so quickly, add it at the very last minute. I take the time to slice off the stems but this is mostly for aesthetics. If you use regularly curly spinach, it takes longer to cook so add it with the roasted peppers.
SLOW COOKER vs STOVETOP Regular readers know that I like the “idea” of slow cookers but am often disappointed by the bland, mushy-texture results. NOT HERE! In fact, I liked the slow cooker version a tiny bit better than the stovetop version, the flavors really melded together with longer, slower cooking.
NUTRITION INFORMATION Per Cup: 209 Calories; 3g Tot Fat; 1g Sat Fat; 1mg Cholesterol; 486mg Sodium; 37g Carb; 6g Fiber; 9g Sugar; 10g Protein. WEIGHT WATCHERS POINTS: WW Old Points 3.5 & WW PointsPlus 5 CALORIE COUNTERS 100-calorie serving, 1/2 cup; 50-calorie serving, 1/4 cup.

"
French lentils de puy are tossed with crunchy carrots, bell peppers and dressed with a tangy Dijon vinaigrette. Fresh parsley and thyme add herbal complexity to this thoroughly satisfying salad. This recipe comes to us from Anne of Apron Strings."

PermaLink at: http://www.kalynskitchen.com/2008/02/vegetarian-lentil-soup-recipe-with.html
- from The Sugar Solution Cookbook.)

PermaLink at: http://www.everydaymaven.com/2011/crockpot-lentil-soup/

PermaLink at: http://thefamilydinnerbook.com/in-the-kitchen/2012/11/01/lentil-stew-with-potatoes-and-warm-indian-spices/
COOK’S TIP:
Garam is the Indian word for “warm” or “hot,” and the blend of dry-roasted, ground spices known as garam marsala (gah-RAHM mah-SAH-lah) adds a sense of “warmth” to both palate and spirit. You can find a blend in the spice aisle of any well-stocked grocery store.
LEFTOVER TIP:
The next day, put the stew into a blender and blend until smooth. Then thin it with a bit of milk, broth, or coconut milk so it becomes a soup and give it a fancy new name, like Princess Jahanara’s Wedding Soup.

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