Ground Fenugreek Seeds from Celebration Herbals provides a distinctive, slightly bitter, appetite-enhancing flavour to many dishes. The Fenugreek plant is native to the Middle East, Egypt and India and the seeds are believed to be high in fibre. Most commonly used in Indian cuisine, it can also found in North African and Middle Eastern dishes or used in spice blends such as garam masala, panch phoran (Indian five-spice), or dry rubs for meats. [POWDER]
Ingredients:
Organic Fenugreek Seed (Trigonella foenum-graecum)
Important Information:
Keep out of reach of children.
Dosage
Often used in curry powder, spices blends, dry rubs, and tea blends. A pinch can also be sprinkled over yogurt, cooked greens, or sauce.
Herbal Teas & Spices Without Added Flavourings Or Preservatives
Celebration Herbals, a family run company and the makers of fine herbal blended teas like: Milk Thistle Seed, Rosemary, Senna Leaf, St John's Wort, Turmeric Ginger Lemon Blends and Yerba Mate Teas. All teas are made from organically grown herbs and Celebration Herbals is dedicated to bringing you the best tasting tea.
Easy Curried Lentil Soup
You just got home from work, only to remember your whole family is coming over for dinner tonight – ops! With this curry lentil soup, it’s easy to make and you’ll already have the ingredients in your pantry so you won’t have to panic. It will buy you some time to think of another dish to make, and bonus - it will fill your house with a delicious aroma that will have them thinking you slaved over the stove all day. We won’t tell if you don’t!
Serves 4-6
- Gluten Free - Dairy Free - Corn Free - Egg Free - Vegetarian
Ingredients:
- 2 cups green lentils, cooked
- ½ cup tomato paste
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 ½ vegetable stock
- ¼ teaspoon ground coriander
- 1 large yellow onion, diced small
- 3 teaspoon ground cumin
- ¼ teaspoon
turmeric
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/8 teaspoon ground all spice
- 2 tablespoon fresh ginger, grated
- ½ teaspoon ground anise seed
- 1/8 teaspoon ground cloves
- 2 carrots, diced – do not peel!
- ½ teaspoon dried
thyme
- 1/8 teaspoon ground cinnamon
- 10 hot house tomatoes, diced
- ½ teaspoon whole mustard seed
-
cayenne
pepper to garnish
Directions:
- Soften up a few ingredients and really bring out the tastes by sautéing them. In a large pot, melt your oil and add in your garlic, onion, ginger and carrots. Moving around constantly to avoid burning, for roughly 5 minutes.
- In the same pot, add in your remaining soup ingredients. For best results, bring everything to a light boil, then cover and simmer for 20-25 minutes.
- Portion out into bowls and serve – yes, it was that easy!
Make It This Way
If you’re in a bind and don’t have enough fresh tomatoes you can easily use stewed canned tomatoes instead.
If you prefer, you could always use split peas instead of lentils. The choice is yours!
Bring out the flavors even more with some smoked paprika instead of regular.
For added heat, top with some
cayenne
pepper, and
parsley
– just because it’s so pretty and fresh!
Try This
Make this soup ahead of time and freeze. That way you’ll always have something quick to grab if you’re in a hurry. To ensure they don’t get too mushy, we recommend just leaving out the lentils and making them fresh when you go to enjoy your soup.
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Product Details
Easy Curried Lentil Soup
You just got home from work, only to remember your whole family is coming over for dinner tonight – ops! With this curry lentil soup, it’s easy to make and you’ll already have the ingredients in your pantry so you won’t have to panic. It will buy you some time to think of another dish to make, and bonus - it will fill your house with a delicious aroma that will have them thinking you slaved over the stove all day. We won’t tell if you don’t!
Serves 4-6
- Gluten Free - Dairy Free - Corn Free - Egg Free - Vegetarian
Ingredients:
- 2 cups green lentils, cooked
- ½ cup tomato paste
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 ½ vegetable stock
- ¼ teaspoon ground coriander
- 1 large yellow onion, diced small
- 3 teaspoon ground cumin
- ¼ teaspoon
turmeric
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/8 teaspoon ground all spice
- 2 tablespoon fresh ginger, grated
- ½ teaspoon ground anise seed
- 1/8 teaspoon ground cloves
- 2 carrots, diced – do not peel!
- ½ teaspoon dried
thyme
- 1/8 teaspoon ground cinnamon
- 10 hot house tomatoes, diced
- ½ teaspoon whole mustard seed
-
cayenne
pepper to garnish
Directions:
- Soften up a few ingredients and really bring out the tastes by sautéing them. In a large pot, melt your oil and add in your garlic, onion, ginger and carrots. Moving around constantly to avoid burning, for roughly 5 minutes.
- In the same pot, add in your remaining soup ingredients. For best results, bring everything to a light boil, then cover and simmer for 20-25 minutes.
- Portion out into bowls and serve – yes, it was that easy!
Make It This Way
If you’re in a bind and don’t have enough fresh tomatoes you can easily use stewed canned tomatoes instead.
If you prefer, you could always use split peas instead of lentils. The choice is yours!
Bring out the flavors even more with some smoked paprika instead of regular.
For added heat, top with some
cayenne
pepper, and
parsley
– just because it’s so pretty and fresh!
Try This
Make this soup ahead of time and freeze. That way you’ll always have something quick to grab if you’re in a hurry. To ensure they don’t get too mushy, we recommend just leaving out the lentils and making them fresh when you go to enjoy your soup.
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