This Indian-inspired vegetarian dish makes a soothing and nutritious lunch or dinner main.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell’s® Verve® Carrot Parsnip Bisque with Ginger
1
pouch (1.81 kg)
1
pouch (4 lb)
Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger. 
|
||
| water | 1 1/4 L | 5 cups |
| ground turmeric | 23 mL | 1 1/2 tbsp |
| ground cumin | 15 mL | 1 tbsp |
| ground coriander | 15 mL | 1 tbsp |
| cardamom pods | 2 | 2 |
| pepper | 3 mL | 1/2 tsp |
| red chili flakes | 3 mL | 1/2 tsp |
| red lentils, rinsed well | 375 mL | 1 1/2 cups |
| cooked basmati rice | 2 1/4 L | 9 cups |
| chopped fresh cilantro | 175 mL | 3/4 cup |
| individual garlic naan breads, warmed | ||
| Instructions |
| 1. Bring soup and water to boil in stock pot set over medium heat. Meanwhile, toast turmeric, cumin, coriander, cardamom, pepper and chili flakes; stir into soup along with lentils. Reduce heat to medium-low; simmer for 15 to 20 minutes or until lentils are tender but not falling apart. Makes 9 cups (2.25 L). |
Recipe Tip
- Reheat 1 cup (250 mL/7 oz) dal in small saucepan set over medium heat until simmering. Spoon 1 cup (250 mL) rice into serving dish; spoon dal over top. Sprinkle with cilantro. Serve with 1 naan bread.
