[recipe] Indian-spiced Lentil Soup ~ vegan

[Guest guest]

Here is a new soup recipe I tried this week.

I got the idea for it from the 'Vegan Planet' cookbook,

but as always I played around with it some to fit in

with our tastebuds. Here is what I can up with....

 

Indian-spiced Lentil Soup ~ vegan

 

2 Tbs olive oil

1 medium yellow onion, chopped

2 celery ribs, chopped

1 large sweet potato, peeled and diced

2 garlic cloves, minced

1 (14.5oz.) can diced tomatoes, undrained

2 tsp peeled and minced fresh ginger

1/2 tsp ground cumin

1/2 tsp coriander

1/4 tsp cayenne

1 cup dried brown lentils, rinsed

1/2 cup red lentils, rinsed

6 cups Vegetable broth

Salt and ground pepper, to taste

 

Heat oil in a large pot over medium heat. Add the

onion, celery, sweet potato, and garlic. Stir and

cover to cook until softened (about 10 minutes);

stirring every so often. Add juice from the tomatoes,

then finely chop the tomatoes and add them to the pan.

Stir in ginger, cumin, coriander, and cayenne. Add the

lentils and broth and bring to a boil. Cover pot and cook

for about 30 minutes or until lentils are soft.

Turn to low and let simmer until you want to eat;

taste and add salt, pepper, and any additional seasoning

you want.

Serves 4 to 6

 

*Additional notes: This recipe was well received by

everyone. However, I wasn't very careful to mince the

ginger small enough, so next time I think I will grate

it to a finer form. I liked the seasonings alright, but

as typical the soup tasted better the second day.

I might want to play around a bit with the amount of

cumin; I think I would enjoy more in this. Served it

with a salad of chickpeas andgrated carrots marinated

in a bit of red wine vinniagrette and soft bread sticks.

 

~ PT ~

 

There is no need for temples, no need for complicated

philosophy. Our own brain, our own heart is our temple;

the philosophy is kindness.

~ Dalai Lama