The addition of garam masala makes this soup sparkle. It's like a French onion soup but thick with lentils and spice. Vegetable stock gives a better flavour than water, and chicken stock works well for non-vegetarians. Serve with some toasted naan.Read More
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This recipe was an instant hit to the taste buds – we all begged for more. Dan Perlman of Casa SaltShaker suggests serving this as an appetizer. One egg per person is sufficient but use two eggs per person if you want to make it a main course. The bottled tomato purée called passata works best.Read More
Lentils du Puy are dark green firm lentils that were originally grown in the Auvergne area of France. These unique lentils are nutty flavoured and have very little starch so they do not clump together or fall apart.Read More