Spiced Lentil Soup

Directions

1. 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.
2. 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.
3. Next add your shredded paneer and simmer for another 5 minutes, stirring often.
4. 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.

Watch the demonstration of the recipe below.