We shared a quart of this soup with our friends from church. It disappeared quickly, and we had a lovely visit.
I think it's time for a soup recipe again. The other day, my husband opened the fridge and asked, "Where's that soup you made?" To his dismay, it was already gone. But, ahh, I'm always listening when my husband enjoys and wants more of something. If he likes it, then I'm pretty sure you will too!
(Later this week, I'll share the recipe for the Raw Cookie Dough Bites that he would have devoured solo. The kids and I, however, wouldn't allow it. LOL.)
The soup recipe is inspired from the book Vegan Planet by Robin Robertson, available from Amazon here. I tweaked a few things (like less cayenne to make it more kid-friendly).
Indian-Spiced Lentil Soup
(download here to print or save as PDF)
½ cup water
1 medium yellow onion, chopped
2 celery ribs
1-2 small sweet potatoes, peeled and diced
3 garlic cloves, minced
1 14.5-ounce can diced tomatoes, undrained
1 tsp. peeled and minced fresh ginger
½ tsp. ground cumin
½ tsp. ground coriander
pinch of cayenne (1/8 tsp. was a bit too spicy for my kiddos)
1 ½ cups dried brown lentils, rinsed
5 cups vegetable stock or water
¼ cup minced fresh cilantro leaves
salt and freshly ground pepper to taste
- Saute onions, celery, sweet potato, and garlic in ½ cup water over medium heat. Cover and cook about 10 minutes or until softened.
- Add juice from the tomatoes, then chop the tomatoes (optional) and add them to the pan.
- Stir in ginger, cumin, coriander, and cayenne.
- Add the lentils and vegetable stock. Bring to a boil.
- Reduce the heat to low, cover, and simmer about 30 minutes or until the lentils are tender, stirring occasionally.
- Add the cilantro, salt, and pepper. Cook for another 10 minutes so the flavors can blend.