Curried Lentil Soup with browned garlic olive oil and whole wheat sada croutons

Today I'm sharing my Curried Lentil soup, heartily taste tested by my little one year old man! It is complemented with a browned garlic olive oil and whole wheat *sada croutons. This is a well seasoned, garlicky soup perfect for a rainy day. Savor!

Curried Lentil Soup with browned garlic oil and whole wheat sada croutons

Makes 3 servings

1 tbsp. Extra virgin olive oil

2 medium onions, diced

3 pimento peppers, diced

5 garlic cloves, finely chopped

1 small egg plant, peeled and finely chopped

2 small potatoes, chopped

1 tbsp. curry powder

1 can Goya lentils, drained of can juices

1 cup chopped fresh tomatoes

2 cups vegetable stock

1 tbsp. paprika

Pinch of saffron powder

Handful of fresh baby spinach leaves

2 tbsp. coconut milk powder

Salt and black pepper to taste

Browned garlic olive oil

Heat oil in heavy pan and saute onions and peppers until soft. Add garlic and saute a further 2 minutes then add egg plant, potatoes and curry. Stir to incorporate curry into veggies and let pan roast for about 5 minutes. Add lentils and stock and bring to a simmer. Cook on medium heat until potatoes are tender. Lower heat then add paprika, saffron, spinach and coconut. Simmer for 5 more minutes and drizzle with browned garlic oil. Serve with croutons.

Browned Garlic Oil

2 cloves garlic, sliced thinly

2 green onions, sliced

1 tbsp. extra virgin olive oil

Heat oil in small saute pan. Take pan off heat then carefully add garlic and green onions to hot oil.The aromatics will almost instantly brown. Drizzle hot oil mixture immediately over soup.

Whole wheat Sada Croutons

1 cup whole wheat flour

1 cup all purpose flour

1 tsp. baking powder

1/2 cup extra virgin olive oil

3/4 cup water

Combine dry ingredients. Add oil and rub into mixture with fingertips. Add enough water to make a firm dough. Heat and grease a small pan with oil (I used the same pan that I made the garlic oil with). Let dough rest for a few minutes then shape into 1 inch balls. Roll out dough balls thinly, using extra flour if necessary. Roast the 'sada bakes' in heated pan, one at a time until puffed up with dark spots, turning once. Cool slightly then cut into small wedges and serve with soup.

*Sada bake or roti is a flat bread originating from Trinidad, traditionally served with local chokas (vegetable stews). I used olive oil instead of the commonly used shortening or butter (trying to be healthy and all but most likely trying to compensate for that bag of oreo cakesters : p).