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Soup & Sandwich with an Indian Twist

Warm up a cold winter night with the flavors of cumin, coriander, and curry.

Pair a make-ahead soup with a quick sandwich for an easy weeknight supper full of sweet and spicy flavors. The hearty lentil soup can be made a few days ahead, while the lamb-stuffed pita takes no more than 30 minutes. Finish the meal with a creamy, quick couscous pudding topped with apricots and pistachios. This menu serves four with leftover soup.

the menu

For a dessert that goes well with the soup and sandwich,use the Apricot and Pistachio variation in the couscous pudding recipe.

Shopping List

Fresh Produce:

2 medium celery ribs
2 medium yellow onions
1 medium carrot, peeled and cut into small dice
1 large red onion
2 medium cloves garlic
1 bunch fresh cilantro
1 ripe medium mango
1 lime

Meat, Eggs & Dairy:

1-1/2 lb. ground lamb
3 cups half-and-half
2 large eggs

Other Groceries:

2 quarts lower-salt chicken broth
Two 14.5-oz. cans petite-diced tomatoes
1 lb. (2-1/3 cups) dried red lentils
1 cup dried apricots
1 cup couscous
4 large pita breads
1/2 cup plus 2 Tbs. Major Grey style mango chutney
1/4 cup brandy
1/4 cup pistachios
2 tsp. Madras curry powder or garam masala

Pantry Staples:

1/3 cup plus 1 Tbs. granulated sugar
3 Tbs. vegetable oil
1 tsp. vanilla extract
1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 to 1/4 tsp. cayenne
1/8 tsp. table salt
Kosher salt
Black peppercorns

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The Recipes

Spiced Tomato & Red Lentil Soup

Spiced Lamb Pitas with Fresh Mango Salsa

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Spiced Tomato & Red Lentil Soup Spiced Lamb Pitas with Fresh Mango Salsa Couscous Pudding with Plumped Brandied Prunes

Make it Tonight

Cafe Con Tres Leches Cake (Coffee Tres Leches Cake)

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