Indian – Spiced Lentil Soup
This is a Vegan recipe, and it has tons of flavor. So it’s super healthy,
AND super yummy! It freezes really well. Don’t leave out any of the spices.
They are all important.
From Vegan Planet – Robin Robertson - with some alterations
2 T. corn oil
1 small yellow onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 carrot, chopped into tiny little pieces
One 14.5 ounce can diced tomatoes, undrained
1 tsp. peeled and minced fresh ginger
½ tsp. ground cumin
½ tsp ground coriander
¼ tsp. cayenne
1 ½ cups dried brown lentils, picked over and rinsed
6 cups Vegetable Stock
a bunch of swiss chard
Heat the corn oil in a large pot over medium heat. Add the onion, celery, carrot and garlic. Cover and cook until softened, about 10 minutes. Add the juice from the tomatoes, then finely chop the tomatoes and add them to the pan. Stir in the ginger, cumin, coriander and cayenne. Add the lentils and stock and bring to boil. Reduce the heat to low, cover, and simmer stirring occasionally, until the lentils are tender – about 30 minutes.
Season with salt and pepper to taste.
slice up the swiss chard into strips that are bite-sized. Add to pot and cook just until the swiss chard is tender and to blend flavors. Serve hot.
If you are going to freeze it, freeze without the swiss chard. When you want the soup, take it out of the freezer and thaw it. Bring to a boil, add the swiss chard and cook.