Notes on ingredients
Let’s talk about the main ingredients you will need.
Carrots: You will need 1 pound (or about 4 large carrots). There’s no need to peel them, just rinse and scrub them before cutting them into thin coins.
Red lentils: Red lentils are a great plant-based protein and break down to a soupy consistency, so they blend easily into the soup.
Garam masala: I always keep garam masala on hand for soups, curries and roasted vegetables like my spiced roasted squash. You can also try another warming spice blend, such as baharat or ras al hanout. For more tips on cooking with spices, check out my Guide to Essential Indian Spices.
Red Chili Flakes: For a little heat, add a pinch of red pepper flakes. Alternatively, try using cayenne pepper or chili powder.
Pita: Be sure to use a store-bought thin pita with pockets, for example The mark of Joseph. Thicker, fluffier bread will not crisp up evenly.
TIP: For a suit vegan option, use vegan butter and non-dairy yogurt.
For the complete list of ingredients and quantities, please refer to recipe card.
