Vegan: Red Lentil Soup

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From Vegetarian Times, October, 2000

 

 

* Exported from MasterCook *

 

Red Lentil Soup (Vegan)

 

Recipe By :Vegetarian Times, October, 2000

Serving Size : 4 Preparation Time :0:30

Categories : Soups & Stews Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup red lentils, sorted and rinsed

1 bay leaf

1/2 teaspoon salt, or more to taste

1 tablespoon olive oil, preferably extra-virgin

2 medium onions,diced

4 medium cloves garlic, minced

2 tablespoons minced fresh ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

2 medium parsnips, cut into 1/2 " dice

2 medium carrots, cut into 1/2 " dice

1 small bunch spinach 8 Ounces, rinsed well,

thick stems removed and torn into bite-

sized pieces

1 tablespoon fresh lemon juice

pinch of cayenne

 

1. In medium saucepan, combine lentils, bay leaf and 4 cups cold water. Cover

partially and bring to a boil over high heat. Mix well, reduce heat to low and

simmer until lentils are tender, about 12 minutes.

2. Remove bay leaf and stir in 1/2 teaspoon salt. Puree lentil mixture with an

immersion blender or in a blender until smooth. Set aside.

3. While lentils are cooking, in large pot, heat oil over medium-low heat. Add

onions and cook, stirring occasionally, until softened, about 8 minutes. Add

garlic, ginger, cumin, and coriander and cook, stirring 3 minutes. Stir in

parsnips, carrots, salt to taste and 1 1/2 cups water. Increase heat to high

and bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables

are tender, about 10 to 12 minutes.

 

 

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Per Serving (excluding unknown items): 7 Calories; trace Fat (35.0% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

 

NOTES : " A simple yet sensational soup that features red lentils, autumn

vegetables, fresh spinach and a generous amount of garlic. For a lively

variation, stir in a tiny dollop of chili paste or hot pepper sauce and/or

sprinkle each portion with a handful of chopped fresh cilantro or flat-leaf

parsley. Meal Plan: Warmed whole -wheat chapatis (unleavened flatbreads) are

great with this soup. For a cooling flavor contrast, prepare a platter of

cucumber spears sprinkled with salt and a squeeze of lemon juice. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0