Hey there! Are you ready for a super quick, easy, healthy, and delicious soup recipe, plus a totally awesome bread recipe? I hope so. I think you’re going to love this recipe combo as much as I do. A hearty, tasty soup paired with amazing bread makes a perfect light dinner or weekend lunch.
This naan bread is so good! I start craving it whenever I think about it. It’s chewy on the outside and soft and pillowy on the inside. The garlic butter is addictively good. There is nothing like fresh, warm bread. Whenever I get a craving for this naan bread, I come up with something to go with it, like this spicy korma soup. That sounds like reverse logic, I know, planning a meal around the bread. Once you make this bread, I think you’ll understand my logic, though. My partner gets excited when he hears that I’m making naan bread. It truly is the star of the show. Even if you’re not a bread maker (I’m not), this bread is fairly easy to make. I suggest that you make the naan bread with a helper, to speed up the cooking. I prep the dough while my partner cooks the bread. You could do it all yourself, of course, but it might take a little longer.
This korma soup is super quick and easy, making it perfect for a weeknight meal. I love its spicy flavor and hearty texture. Red lentils make this soup high in fiber, and it’s low in saturated fat. The soup is also mostly vegetarian, except for the chicken broth. You can make it completely vegetarian by using vegetable broth, though, if you like. I just use chicken broth because I always keep it stocked in the cupboard. You can vary the heat level of the spice very easily, for the soup. It just depends on how much korma paste you put in it. While I like a slightly higher level of spiciness than my partner does, our little boy is not quite ready for that kind of thing, so I tend to make things a bit less spicy than I’d prefer. You can fire up the spice level on this soup as much as you like. Also, you can use barley instead of rice, but it takes a bit longer to cook, about 45 minutes to simmer. It’s a hearty, flavorful soup that I’m sure you will love. I’ve made it many times. It has become a family favorite.
Now on to the recipes… Enjoy!
A deliciously spicy, hearty soup that's perfect for a healthy, quick, and easy weeknight meal.
My recipe was adapted from this Indian spiced lentil soup recipe found on taste.
- 1 Tbsp. vegetable oil
- 1/ 2 brown onion, finely chopped
- 1/ 8 cup good-quality korma paste
- 5 cups chicken stock/ broth
- 400g/ 14 oz can diced tomatoes
- 2/ 3 cup red lentils, rinsed under cold water
- 1/ 4 cup long-grain white rice
- 1/ 2 cup chopped or torn coriander/ cilantro, for garnish (optional)
1. Heat oil in a large pot over medium-high heat. Add onion. Cook, covered, for several minutes, until soft and translucent.
2. Stir in korma paste. Fry for a minute, until fragrant.
3. Stir in stock, tomatoes, lentils, and rice. Cover and bring to the boil. Reduce heat to low and cover again. Simmer for 20-30 minutes, or until rice and lentils are tender.
4. Divide into bowls. Garnish each bowl of soup with a few coriander leaves, if you like.
Garlic Naan Bread
This soft, warm, fresh flat bread smothered in garlic butter is incredibly delicious and easy to make.
My recipe is adapted from this recipe for homemade naan bread on Gimme Some Oven.
- 1 cup warm water
- 2 Tbsp. honey
- 1 (.25 oz/ 7g) packet of yeast (about 2 1/ 4 tsp.)
- 3 1/ 2 cups all-purpose flour (or 2 cups white whole wheat flour plus 1 1/ 2 cups all-purpose flour)
- 1/ 4 cup Greek yogurt
- 2 tsp salt
- 1/ 2 tsp baking powder
- 1 large egg
- 1/ 4 cup (4 Tbsp) butter
- 4 cloves garlic, minced
1. Stir hot water into honey until honey has dissolved.
2. Add honey water to the bowl of a stand mixer. Sprinkle yeast on top of the water. Quickly whisk the yeast into the water. Then let it sit for 5-10 minutes, until the yeast is foamy.
3. Using the dough hook attachment on the stand mixer, turn the mixer onto low speed, and gradually add in flour, yogurt, salt, baking powder, and egg. Increase the speed to medium-low and continue mixing the dough for 2-3 minutes, or until dough is smooth and pulls away from the sides of the mixing bowl. The dough will still be sticky, but should form a ball.
4. Remove dough from bowl, using your hands to gently shape it into a ball. Grease the mixing bowl (or use a separate one, like a large Pyrex bowl) with olive oil or spray oil. Then place the ball of dough in the oiled bowl and cover it with a clean, damp tea towel. Place bowl in a warm location and let the dough rise for 1 hour, or until it has nearly doubled in size.
5. Meanwhile, heat the butter in a small pan over medium heat, until melted. Add garlic and cook for 1-2 minutes, until fragrant. Remove butter from heat. Strain garlic and discard it, leaving only the infused melted butter behind. Set butter aside.
6. Once the dough is ready, transfer it to a lightly floured work surface, like a large cutting board. Cut the dough into 8 equal-sized pieces. Roll each section into a ball with your hands, then place on a floured surface. Use a rolling pin to flatten out each ball until the dough is about 1/ 4 inch thick. Brush both sides of the dough with the garlic-infused butter.
7. Heat a large non-stick or cast-iron skillet over medium-high heat. Add a piece of rolled-out dough to the pan and cook for about 1 minute, or until the dough begins to bubble and the bottom is lightly golden. Flip the dough over and cook the opposite side until the bottom is golden. Transfer bread to a plate and cover with a clean tea towel, to keep warm. Repeat with remaining pieces of dough, until all 8 pieces are cooked.
8. Keep the naan bread covered with the tea towel until ready to serve, so it doesn’t dry out. Serve warm.
All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.
If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.