Recipe - Coriander Red Lentil Soup with Herbed Garlic Breadsticks

Posted on April 01, 2019 by Scott Eirinberg

Recipe No. 2 for April Spice of the Month - Coriander Seed - Read on to get 10% Off

Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month for April you ask? Drumroll please - coriander seed! Okay, that wasn’t much of a reveal, though, I know you saw it in the headline already. The drummer will not get paid very much this time.

Sarah Cooks!

If you’re not completely familiar with this beautiful spice with an amazing citrus aroma, no worries! Sarah’s going to show you the way.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (coriander seed if you’re reading this in April 2019) and you’ll be the first to know when we post new recipes.

Coriander Red Lentil Soup with Herbed Garlic Breadsticks

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Coriander Red Lentil Soup

  • 2 tablespoons Reluctant Trading coriander seeds
  • 2 tablespoons extra virgin olive oil
  • 4 large shallots, ¼ inch dice
  • 3 carrots, peeled, ¼ inch dice
  • 3 celery stalks, ¼ inch dice
  • 1 red bell pepper, ¼ inch dice
  • 1 tablespoon Kosher salt
  • ¼ teaspoon Reluctant Trading Tellicherry ground black pepper
  • 4 cloves garlic, finely grated
  • 1 ½ inch piece of ginger, peeled, finely grated
  • 2 oranges, zest and juice
  • 1 cup red lentils, rinsed and sorted
  • 4 cups vegetable stock
  • 1 tablespoon sherry vinegar
  • 1 lemon, juiced

Optional Toppings

  • Avocado
  • Fresh cilantro
  • Greek yogurt

Coriander Red Lentil Soup Preparation

Step 1

In a dry Dutch oven, over medium heat, toast coriander seeds. Shake the pan every 15 seconds, for three minutes, until fragrant and you hear a pop. Immediately remove the seeds from the pan, and place into a mortar and pestle, grind until fine.

Step 2

Add olive oil to the Dutch oven. Over Medium-High heat sauté the shallots until they begin to soften, about 3 minutes. Add carrots, celery, and red bell pepper, salt and pepper, sauté for 3 minutes, until soft. Add garlic, ginger, ground coriander, and orange zest, and sauté until fragrant. Add vegetable stock and lentils, bring to a boil. Stir, reduce heat to low, cover and let simmer for 10 minutes, until lentils are tender.

Step 3

Add sherry vinegar and orange juice, cover and simmer for an additional 10 minutes. Turn off the heat, stir in lemon juice, and season with salt and pepper if needed.

Step 4

(Optional) Top with avocado, fresh cilantro, and Greek yogurt.

Herbed Garlic Breadsticks Ingredients

  • Butter, for greasing the pan
  • 1 teaspoon Reluctant Trading coriander seeds
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried rosemary
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • 1 pound cold pizza dough
  • 2 tablespoons unsalted butter, softened
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup sharp cheddar cheese


Herbed Garlic Breadsticks Preparation

Step 1

Preheat the oven to 425 degrees Fahrenheit. Butter an 11 x 7, 2-quart glass baking dish.

Step 2

In a mortar and pestle, grind coriander seeds, tarragon, and rosemary; until fine. Add olive oil, garlic and salt; grind into a paste, and set aside.

Step 3

On a floured surface, roll the dough to roughly fit the pan. With a pizza cutter, cut the dough lengthwise into strips. Place the dough into the dish, with the strips touching and spread to the sides. Spread the butter over the top of the dough. Using a brush, spread the paste evenly across the top. Sprinkle cheese evenly across the bread.

Step 4

Bake for 10-12 minutes, until golden brown.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other green peppercorn recipe this month for Pear Tea Cake with Coriander Whipped Cream.

Adding coriander seed will make things souper interesting

Where do the top, award-winning chefs buy their spices?

Posted on March 15, 2019 by Scott Eirinberg

I know a lot of you are already cult fans of our signature Tellicherry Peppercorns and our Icelandic Flake Sea Salt. The reviews you’ve written are sometimes so over-the-top, I worry that others will think they’re fake. LOL. But I do understand. Those peppercorns somehow talked me into starting a spice business.

If you haven’t yet ventured beyond our signature salt and pepper, I wanted to let you in on something special.

Today, a large part of our business is supplying our spices to Michelin Star and James Beard award-winning chefs across the country. And they buy each and every one of our spices. From our impossibly citrusy Coriander Seed to our gorgeous Green Cardamom to our fresher than fresh Cumin seed. (Okay, sorry, I’m getting carried away, but I’m proud of our spices!)

In fact, we even supply a 3-Star Michelin restaurant in San Francisco. (There are only 14 that have been designated with three stars in the USA.)

Our spice collection goes beyond our signature salt and pepper

I want to let you know that we give you access to the exact same lots of spices that we supply to these same chefs. And we’re talking, the pickiest, most demanding, talented, respected chefs in the country.

Let me explain our process. We use our award-winning chefs as our consultants. Before we decide to add new spices to our collection, I visit our top chefs with samples in hand. I open the spices in front of our top chefs and then and watch their faces as they react. (It’s always a nerve-wracking moment.)

I want to let you know that we give you access to the exact same lots of spices that we supply to the pickiest, most demanding, most talented, most respected chefs in the country.

Only when several of our chefs are excited, and actually asking to buy the spices from us, will we add them to our collection. No matter how I personally feel, we won’t add a spice until we’ve gone through this rigorous vetting process. We don’t just sell spices because we have access to them. 

When we do finally add a new spice to our collection, we make the same spices available to you as well, just in smaller size packages. (I’m assuming you aren’t ready to order 5 lbs. at a time. But if you are, do let us know!)

Only when several of our chefs are excited, and actually asking to buy the spices from us, will we add them to our collection. No matter how I personally feel, we won’t add a spice until we’ve gone through this rigorous vetting process.

Your spices come from the EXACT SAME LOTS that our most talented chefs are getting. Yes, I know that we don’t have every spice under the sun. We go slowly before we add new spices to the line.

You see, the word “reluctant” in Reluctant Trading is there for a reason. We take our time, careful to only add stuff that is extraordinary. It takes time and resources on the ground to find the best of the best.

Each and every spice we purchase is bought in small batches, fresh and direct from the sources. In India, my partner, Divakar, literally travels the countryside for the best lots. He sells exclusively to us. We don’t use distributors or middlemen where spices sit and go stale.

We sell-through our spices consistently and often, several times a year, so you’re always getting the freshest, most aromatic stuff. Farm-to-table spices you might say.

Here’s what just a few of our award-winning chefs have to say about our spices. We hope you’ll now have the confidence to go beyond our salt and pepper and that you’ll check out the rest of our spice collection.



“As with all spices, freshness is key. Reluctant Trading is one of my favorite sources for high quality spices.”

Chef Joshua McFadden
Ava Gene's, Portland, OR
Author of “Six Seasons”
A James Beard Award-Winning, National Best-Selling Cookbook, Bon Appétit America's Best New Restaurants 


“I love Reluctant Trading! From smoky, sultry, fire-dried turmeric to the most complex Tellicherry peppercorns around –the quality of their spices is unparalleled.”

Chef/Owner Bonnie Morales
Kachka Restaurant, Portland, OR
Awards: GQ 25 Most Outstanding Restaurants, James Beard, Bon Appetit America’s Best New Restaurants

“Thank you for showing us how good spices can actually be.”

Chef/Founder Vitaly Paley
Imperial, Paley’s Place, Headwaters, Rosa Rosa, Portland, OR
Awards: Several James Beard awards


Haute! Haute! Haute! Introducing our partnership with Sarah Marshall

Posted on February 26, 2019 by Scott Eirinberg

Exclusive, super tasty recipes on a monthly basis featuring Reluctant Trading spices

Last June, I was in Portland, Oregon, eating dinner at a wonderful little French brasserie in SE Portland called La Moule.

I was lucky enough to snag a seat at the counter. It gave me time to chat with the chef, owner, and all-around chill dude, Aaron Barnett.

Aaron is one of the most talented chefs in town and also the force behind one of the city’s finest restaurants, St. Jack. Chef Barnett happened to be expediting orders that night, so I was in luck.

During a highly entertaining chat that covered everything from punk rock to legal marijuana, Chef Barnett told me about Sarah and Dirk Marshall, a local couple making stellar hot sauces for chefs around town.

The chef told me they weren’t just creating HOT sauces, but super well-balanced, delicious hot sauces using the freshest ingredients from local farms.

My ears perked up, and I scribbled a mental note. (After a couple of wines, you don’t take a mental note. You scribble one.)

The next morning, I woke up with hot sauce on the brain. And I’m not just describing my hangover.

I looked up Marshall’s Haute Sauce on Instagram. And, well, haute damn! They were scheduled to appear that morning at a booth in the Farmer’s Market at Portland State University.

Haute! Haute! Haute! Marshall's Haute Sauces at the Portland Farmer's Market

I hoofed it over to PSU to check it out. BTW, when in Portland, do NOT miss the Farmers Market. It is one of the best in the country.

Some of the top local farms attend. There is no need to eat breakfast. Your berries will be waiting. But not just any berries. Some of the sweetest, juiciest, tastiest, strawberries, blackberries, and raspberries. Everything but the Cap'ns Crunchberries. Sorry, I digress.

I made my way over to the Marshall’s Haute Sauce booth where I first wanted to do a little undercover taste testing. What if I didn’t like their sauces? I needed to be careful.

I grabbed a chip. I began to dip. And dip. And dip. Be still my heart. And my warm and happy taste buds, too.

Dirk and Sarah’s sauces were just the way Chef Barnett mentioned. Fresh, balanced, and tasty as heck. (BTW, we sell ‘em now, so you can see for yourself.

It was time for me to take off my dark glasses and fake mustache and introduce myself. (No, I wasn’t really wearing a disguise!) I was thrilled to find Sarah and Dirk’s personalities as warm as their haute sauces. After gabbing at length, we exchanged contact info and I took home a pack of haute sauces for further “research.”

A saucy shot of Dirk and Sarah

It wasn’t long before I talked to Sarah and discussed how we could work together. Sarah and Dirk began using our spices in their hot sauces and we started selling them in our shop. The response was amazing and I knew I wanted to do more together.

I could see that Sarah loves inspiring others to cook and her abilities go way beyond hot sauce. She is passionate about farmers, artisan producers, and canning seasonal ingredients. She is amazing at putting together ingredients in new, delicious and interesting ways.

When Sarah started showing me what she could do with our spices, I wanted her to do more. So I asked her to create recipes for us on a monthly basis using our spices.

I hope you enjoy Sarah’s recipes as much as our family does. So happy to be working with her.

Here’s where you can pick up a set of Sarah Marshall’s Haute Sauce. Best hot sauce evah!

Sign up for our newsletter and you’ll get 10% off our featured spice each month. Plus you’ll get Sarah’s latest recipes.

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