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Ingredients
| 3 tbsp | (45 ml) | canola oil |
| 2 tbsp | (30 ml) | Madras curry powder |
| 1 tbsp | (15 ml) | cracked black pepper |
| 2 tsp | (10 ml) | ground tumeric |
| 1 tsp | (5 ml) | whole cumin seed |
| 1 tsp | (5 ml ) | paprika |
| 1 tsp | (5 ml) | ground cinnamon |
| 1-2 | bay leaf | |
| 1 | yellow onion, diced | |
| 3 cloves | garlic, minced | |
| 2 cups | (480 ml) | okra (fresh or frozen), sliced into 1/4" (1/2 cm) rounds |
| 1 1/2 cups | (360 ml) | green lentils |
| 2 tbsp | (30 ml) | tomato paste |
| 1 tbsp | (15 ml) | salt |
| 5 cups | (1 1/4 L) | vegetable stock |
| 2 cups | (240 ml) | cream |
| 1/2 lb | (227g) | paneer, shredded |
| 1/4 cup | (60 ml) | chopped cilantro, for garnish |
| 1/4 cup | (60 ml) | yogurt, for garnish |
Directions
- In a medium sized soup pot, heat the canola oil over medium heat and toast your spices until they are fragrant, about 30-45 seconds, then add the garlic and onion, sautéing for a couple minutes, stirring often.
- Once the onion has softened, stir in the tomato paste, okra, lentils, stock and cream, bring to a boil, reduce heat and simmer for about 25 minutes, until lentils are tender.
- Next add your shredded paneer and simmer for another 5 minutes, stirring often.
- To serve, finish each bowl with a big dollop of yogurt and fresh chopped cilantro. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.