Here's an simple, satisfying, adaptable soup recipe. We use the small red lentils, also known in India as Masoor Dahl, available in many natural food stores, or Indian groceries. They are light, easily digested, and cook very quickly.
This soup has many possible variations. The yam complements the red lentils very well, but add or substitute whatever vegetables you wish. Other kinds of lentils will work too, but they'll take longer to cook, and should be soaked. You may want to leave them whole instead of pureeing, and reduce the water.
This soup is good served with a scoop of rice, and a couple of Indian chapatis or tortillas, or any kind of sandwich. It's also good with scones or muffins.
Soup Ingredients:
1 c red lentils (Masoor Dahl)
6 - 8 c water
1 yam ( approx 1 lb)
1 c sliced fresh green or yellow beans
1 stalk celery, diced
1/2 red or yellow pepper, diced
1/2 c green pepper, diced
2 - 3 Tblsp olive oil or ghee
2 thin slices fresh peeled ginger
1 jalapeno pepper, sliced in half lengthwise and seeded
1/2 cinnamon stick
1 bay leaf
1 pinch hing or asoefetida (helps prevent gas)
1/2 tsp gr fennel
2 tsp gr coriander
1 tsp turmeric
1 tsp salt or to taste
2 tblsp minced parsley, basil or cilantro as garnish
Instructions:
Clean, wash, rinse and drain the red lentils
If you soak them for an hour, they'll cook softer faster, but it's not required
Bring the water and lentils to a boil, and skim the foam
Prep the veggies
Add the ginger slices, jalapeno, bay leaf, cinnamon stick to the lentils.
Cover and simmer 1/2 hour - 15 minutes if soaked
Heat the oil, & add the hing
Add the veggies, and saute 5 minutes on med/high heat
Add the spices, saute briefly, remove from heat
Remove the ginger, cinnomon, jalapeno & bay leaf from the lentils
Puree with a whisk or blender stick
Add the sauteed veggies & spices
Bring back to a boil, cover and simmer another 1/2 hour
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