Ingredients
- 2 tbsp. Signé Caméline virgin camelina oil
- 2 potatoes, diced
- 1 yellow onion, finely chopped
- 3 Nantes carrots, diced
- 3 cloves garlic, minced
- 1 piece fresh ginger, grated (about 1 inch)
- 1 ½ tbsp. curry powder (or a blend of cumin, coriander, and turmeric)
- 1 tsp. garam masala
- ½ tsp. ground turmeric
- ½ cup red lentils
- 5 liters broth of your choice
- 1 liter water
- 1 cup coconut milk (optional, for a creamier texture)
- 1 package baby spinach
- 2 tbsp. Signé Caméline toasted camelina seeds
- 12 large eggs, beaten
- 6 naan breads
- 1 tbsp. Signé Caméline virgin camelina oil (for brushing naans)
Instructions
-
Sauté the vegetables.
In a large pot, heat the camelina oil over medium heat. Add the potatoes, onion, and carrots, then cook for 5 to 7 minutes, until the vegetables begin to soften. -
Add the aromatics and spices.
Stir in the garlic and ginger, then add the curry powder, garam masala, and turmeric. Cook for 1 to 2 minutes, stirring, until the spices are fragrant. -
Cook the soup.
Add the red lentils, broth, and water. Bring to a boil, reduce heat to low, and simmer for about 20 minutes, until the potatoes and lentils are tender. -
Add the coconut milk and spinach.
Stir in the coconut milk, if desired, then add the baby spinach. Cook for about 2 minutes, just long enough for it to wilt. -
Add the eggs.
Pour the beaten eggs in a thin stream into the simmering soup while gently stirring to create thin ribbons of egg. -
Warm the naans.
Brush the naan breads with camelina oil, then warm them in the oven or in a dry pan for a few minutes on each side, until hot and lightly golden. -
Serve.
Ladle the soup into bowls, garnish with toasted camelina seeds, and serve with warm naan breads for dipping.
