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Indian Inspired Dishes With Gordon Ramsay

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Video-Specific Recipe

Indian-Inspired Lentil & Vegetable Soup

Cultural Context

Originating from the diverse culinary landscape of India, lentil soups are staples in many households, often served with rice or bread. This dish reflects the balance of flavors and nutrition that Indian cuisine is known for, featuring a medley of spices and vegetables. It's a comforting meal that embodies the spirit of Indian home cooking, and with variations across regions, it has gained popularity globally, often adapted to suit local tastes.

IndianINmain
45 min
medium
6 servings
Servings4
1 teaspoon cumin seeds
1 teaspoon salt
1 tablespoon fresh ginger
1 teaspoon cayenne pepper
3 cloves garlic
2 tablespoons olive oil
1 teaspoon mustard seeds
1 medium onion
1 teaspoon turmeric
2 cups chopped carrots
2 cups chopped celery
1 cup diced tomatoes
4 cups vegetable broth
1 cup coconut milk
2 cups fresh spinach
1 lime juice
1/4 cup chopped coriander
1/2 cup natural yogurt

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and have a similar texture.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more economical and retains nutrients.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: chili powder

Chili powder offers a similar flavor profile at a lower cost.

1

Toast cumin seeds in a non-stick pan with a touch of salt to dry them out.

2

Slice fresh ginger thinly and then chop into smaller pieces.

3

Remove seeds from chili to prevent excessive heat, then chop.

4

Add olive oil to the toasted cumin seeds, then add garlic, ginger, and chili to the pan.

5

Prepare the pancake filling by adding olive oil to a hot pan and adding mustard seeds until they start dancing.

6

Finely slice an onion and add it to the pan with a teaspoon of turmeric, stirring to combine.

7

Slice leftover potatoes and add them to the pan, spreading them out to absorb the turmeric flavor.

8

Season the potatoes and let them sit to absorb the flavors before turning off the heat.

9

In a bowl, add plain flour to the cooled garlic, chili, ginger, and cumin mixture, then add salt and pepper.

10

Add one whole egg and milk to the mixture, whisking to avoid lumps, adding milk gradually for a smooth batter.

11

Add a teaspoon of oil to the batter for a crispy edge, then taste for texture.

12

Heat a large pan and add olive oil, stirring the pancake mix before pouring in one and a half ladles of batter.

13

Roll the batter around the pan to create a thin layer, ensuring ginger and garlic are visible.

14

Cook until bubbles form and the pancake lifts from the pan, then shake to release it.

15

If not confident, use a spatula to flip the pancake over, cooking until crisp and golden.

16

Roll the pancake around the filling of potatoes, tucking it underneath as you roll.

17

Prepare a dipping sauce by mixing chopped coriander with natural yogurt.

Cooking Techniques

sautéingsimmering

Equipment Needed

large potcutting boardknifemeasuring spoonsladle

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-freegluten-free

Also Known As

Dal SoupLentil Vegetable Stew

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