This Indian-inspired vegetarian dish makes a soothing and nutritious lunch or dinner main.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Verve® Carrot Parsnip Bisque with Ginger
1 pouch (1.81 kg)
1 pouch (4 lb)
|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|
|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|
|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).|
- 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.