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Soup & Sandwich with an Indian Twist

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

use the Apricot and Pistachio variation in the couscous pudding recipe.

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.

Menu Timeline

Up to five days ahead:

  • Make the soup. Cool and refrigerate.

Thirty minutes ahead:

  • Reheat the soup.
  • Cook the lamb.
  • Prepare the pitas and chutney.
  • Put the apricots and pistachios in the brandy for dessert and let steep during dinner.

Just after dinner:

  • Make the couscous pudding, top with the apricot mixture, and serve.

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

The Menu


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