Garam Masala is the perfect spice blend for this hearty vegetarian curry soup. Top it with a little Chimayo Red Chile Harissa to give it an extra kick.
I love using Red Lentils in vegetarian soups and sauces. They’re high in protein and fiber and packed with folate, iron, phosphorus and potassium. They also cook up quickly and don’t need pre-soaking. After cooking the lentils, I purée them in a blender and they thicken soups and sauces perfectly without having to add thickeners like flour or starch.
New Mexico is known for its red & green chiles, and I like to use chile in just about everything I make. Here I use Chimayo Red Chile Caribé to make Harissa, a Tunisian style hot red pepper sauce. It’s best to soak the chile flakes in hot water for a couple of hours before blending it with the spices to make a sauce.
We’ve been loving this New Mexican (Chimayo) Red Chile Harissa on just about everything. It’s a great spicy kick added to this soup. Make a batch and try a dollop on hummus, avocado toast, sautéed veggies, scrambled eggs, sandwiches and falafel. Basically, anywhere you’d like to kick it up a notch.
For recipes, click on the caption below the photos.