| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 4g | 0.5g | 23g |
| sugars | fibre | protein | salt |
| 3g | 6g | 8g | 0.02g |
As a food enthusiast with roots stretching back to the flavorful bayous of Louisiana and refined streets of France, my palate was shaped by a blend of Creole and French culinary traditions. Today, my fondness for experimenting with diverse ingredients often leads me to stunning dishes like the Palmyra Sprouts and Lentil Soup – a recipe that not only appeals to our taste buds but also has abundant health benefits to offer.
A Hot Bowl of Health
This wonderful dish, the Palmyra Sprouts and Lentil Soup, is a nutritional powerhouse. The delicate sprouts from the Palmyra tree are packed with vitamins, dietary fiber, and an array of wellness-enhancing minerals while the pigeon peas or Toor dal provide a hefty dose of plant-based protein for an energy-filled day. Add to these, the tomatoes and onions enriching the mix with antioxidants along with an exciting burst of flavors. This vibrant bowl of goodness joins my long list of favorites for its wonderful health benefits that cater to a wide variety of dietary needs.
The Melting Pot of Flavors
In amongst all its health benefits, this recipe does not compromise on taste. It skillfully balances an array of flavors, echoing the complexity and richness found in many of my go-to Creole recipes. The fiery kick from the green chilies, aromatic standouts cumin and mustard seeds, and the earthy allure of coriander leaves, everything comes together to make this soup a vibrant and delightful dining experience. And yes, let’s not forget the comforting curry leaves’ undertone that just takes the soup to next level.
Not confined to its individual brilliance, this soup pairs exceptionally well with rice dishes and flatbreads – making it a versatile side dish or a wholesome meal on its own. If you’ve ever loved chowders or Creole-style soups, this could well be your new favorite.
The journey of whipping up this delightful concoction takes me back to my roots every time, reminding me of the indispensable gift that food is – a blend of nutrition, art, and memories. This is why I absolutely love sharing the recipe of Palmyra Sprouts and Lentil Soup—hoping it will bring a great deal of joy at your tables, just like it does at mine. Enjoy exploring this vibrant recipe, and let it surprise you with its rich diversity of flavors.
What You’ll Need
- 1 cup Palmyra sprouts
- 1 cup split pigeon peas (Toor dal)
- 2 medium size tomatoes, finely chopped
- 1 medium onion, finely chopped
- 2 green chillies, split
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 cloves of garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- Salt to taste
- 1 tablespoon chopped coriander leaves
- 6 cups water
Method
Step One
First thing’s first, heat the vegetable oil in a large soup pot over medium heat. To this pot, add the mustard seeds and cumin seeds. Allow to sizzle until they emit a slight fragrance, but be careful not to let them burn.
Step Two
Next, add the chopped onion, minced garlic and split green chillies to the pot. Continue to sauté until the onions have become translucent and slightly golden. This usually takes around 5 to 8 minutes.
Step Three
After the onions are properly sautéed, incorporate the chopped tomatoes and turmeric powder. Mix well and cook until the tomatoes are well softened and have released their juices, this will usually take around 3 to 4 minutes.
Step Four
Now it’s time to add the lentils and Palmyra sprouts to the soup pot. Also, pour in the six cups of water. Stir everything together and bring the soup to a boil.
Step Five
Once the soup is boiling, reduce the heat and let it simmer. Continue to cook until the lentils and Palmyra sprouts are completely tender and cooked through. This step will generally take around 20 minutes, but this can vary depending on the lentils used, so be sure to check on them to ensure they are properly cooked.
Step Six
Once everything is cooked, add salt to taste and toss in the curry leaves. Let these simmer in the soup for an additional 2 minutes to give off their flavor. Lastly, remove the pot from the heat and sprinkle in the finely chopped coriander leaves.
Step Seven
Serve hot and enjoy this incredibly wholesome and nutritious Palmyra Sprouts and Lentil Soup.
