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Curried Carrot And Lentil Soup. It’s soup season everybody!

I love Fall. The flavors, the weather, the spices…It’s just such an exciting time when you start to make lots of braises, stews and soups. It’s comfort season. Time to put away the shorts and tanks and to whip out the muumuus and onesies ;) I can’t even write that with a straight face. LOL!

 This is my first official soup of the season. I hope you enjoy. I love this soup because it is spicy, rich, filling and has lots of vegetables…plus, it is so easy to make.


2 tablespoons extra virgin olive oil

1 large yellow onion, roughly chopped

1 head of fennel, roughly chopped

3 carrots, peeled and roughly chopped

1 tablespoon fresh ginger, finely chopped 

1 cup lentils

1 tsp curry powder

1 tsp ground coriander

1 tsp ground cumin

6 cups low sodium vegetable stock/chicken stock/ or water

1 tablespoons tomato paste

cilantro to garnish

salt and pepper to taste


In a large pot heat up the olive oil and saute the onions, fennel, carrots and ginger. Season well with salt and pepper and saute on medium heat for 5 minutes. Add the lentils in with the curry powder, ground coriander, and cumin. Saute for another couple of minutes. It should smell very aromatic and there should be a little color on the vegetables. Pour the stock in with the tomato paste and stir well, check the seasoning. Cover and bring to a boil on high. Once boiling turn down the heat and simmer with the lid on for 35-40 minutes. Don’t forget to stir every 10 minutes. The lentils should be tender and the soup will thicken. Serve hot with fresh cilantro on top.

Indian lamb kebabs…this recipe made my weekend!

Clearly lamb is my favorite kind of meat. It’s just so tasty! You can obviously make this recipe with different kinds of ground meat. So delicious! No need for eggs or bread crumbs in this recipe. I used Greek yogurt and it keeps the meat so juicy and holds them together so well :) 

Let me know how this one goes! 

Indian lamb kebab

3 tablespoons 0% Greek yogurt 
1/2 tsp curry powder
1/2 tsp garam masala
1/4 tsp ground coriander
I pound of ground lamb
I onion finely chopped
3 Thai chilies finely chopped, deseeded 
5 cloves garlic, finely chopped
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon freshly chopped mint

Combine the lamb, curry powder, garam masala, ground coriander ,onion, garlic, Greek yogurt, Thai chilies, salt and pepper. Get a pan hot with some olive oil. Roll the meat into balls that fit into the palm of your hand. Sear on one side for 3 minutes, until there is a deep golden color on it. Flip it over and sear on the other side for another 3-4 minutes. When it’s all golden serve. Garnish w fresh mint. These balls would be great with a fresh cucumber mint raita. LOVE!