Vegetarian or Vegan Easy Soup Recipe

Spicy Red Lentil Vegetable Soup

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.

There are endless possible variations for this kind of vegetarian soup recipe. 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. Spicing may also be varied. Other lentils may need cumin, or garlic and onions, but don't add them to the red lentils - this soup is a little delicate and sweet for such robust treatment.

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.

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:

1. Clean, wash, rinse and drain the red lentils
2. If you soak them for an hour, they'll cook softer faster, but it's not required
3. Bring the water and lentils to a boil, and skim the foam
4. Prep the veggies
5. Add the ginger slices, jalapeno, bay leaf, cinnamon stick to the lentils.
6. Cover and simmer 1/2 hour - 15 minutes if soaked
7. Heat the oil, & add the hing
8. Add the veggies, and saute 5 minutes on med/high heat
9. Add the spices, saute briefly, remove from heat
10. Remove the ginger, cinnomon, jalapeno & bay leaf from the lentils
11. Puree with a whisk or blender stick
12. Add the sauteed veggies & spices
13. Bring back to a boil, cover and simmer another 1/2 hour
14. Add salt, minced herb

*For more detailed advice on cooking and eating beans:
Eat Beans Without Gas

More great vegetarian and vegan bean recipes

• Barley Bean Vegetable Soup (vegan)
• Eclectic Pasta Stew (vegan)
• Kidney Bean Pasta Soup (vegan)
• Refried Beans (vegan)
• Slightly Garlicky Hummus (vegan)
• Tabouleh Middle Eastern Salad (vegan)
• Tasty Pasta Salad
• White Bean Italian Style Soup
• Zoe's Vegetarian Chili(vegan)

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