Jeffrey Coolwater
#Vegan Lentil Soup with Potato
I was going to add some red lentils to thicken some chilli I made recently but found the cooked quinoa I added did a beautiful job. Since the lentils were already washed, I decided to whip together a nice little pot of lentil soup.
I started off heating a 1/2 tsp cumin seeds in a pot with 1 Tsp olive oil. Then I added 1/2 a large cooking onion sliced thin (strips cut in half) and 2 large garlic cloves diced finely (an optional halved and thin sliced carrot could also be added). As the onion turned translucent and the garlic browned slightly, I added 1/2 tsp turmeric powder, a few shakes dried oregano, dill, and ginger powder and 1 heaping tspn curry powder. I let the onions continue frying gently in the spices adding a few splashes of water (about a 1/2 cup in total) to stir and keep the curry from burning. I then added the 2/3 cup washed lentils with one washed small-diced potato and about 2 1/2 cups of water. After stirring I raised the heat to bring the soup to a boil and then simmered gently covered for about 25 to 30 minutes. When almost done, I stirred in about 1/3 or 1/2 cup chopped fresh cilantro, a squirt of Bragg's Aminos (low sodium soy seasoning), a very small drizzle of toasted sesame oil and the juice of 1/2 a fresh lemon. I think the lemon juice really makes this soup! Delicious with a warm pita bread or chapati.
As always, my dishes are vegan which means rejecting the use, exploitation or commodification of animals and animal products. For more info please visit www.HowDoIGoVegan.com
#Vegan Lentil Soup with Potato
I was going to add some red lentils to thicken some chilli I made recently but found the cooked quinoa I added did a beautiful job. Since the lentils were already washed, I decided to whip together a nice little pot of lentil soup.
I started off heating a 1/2 tsp cumin seeds in a pot with 1 Tsp olive oil. Then I added 1/2 a large cooking onion sliced thin (strips cut in half) and 2 large garlic cloves diced finely (an optional halved and thin sliced carrot could also be added). As the onion turned translucent and the garlic browned slightly, I added 1/2 tsp turmeric powder, a few shakes dried oregano, dill, and ginger powder and 1 heaping tspn curry powder. I let the onions continue frying gently in the spices adding a few splashes of water (about a 1/2 cup in total) to stir and keep the curry from burning. I then added the 2/3 cup washed lentils with one washed small-diced potato and about 2 1/2 cups of water. After stirring I raised the heat to bring the soup to a boil and then simmered gently covered for about 25 to 30 minutes. When almost done, I stirred in about 1/3 or 1/2 cup chopped fresh cilantro, a squirt of Bragg's Aminos (low sodium soy seasoning), a very small drizzle of toasted sesame oil and the juice of 1/2 a fresh lemon. I think the lemon juice really makes this soup! Delicious with a warm pita bread or chapati.
As always, my dishes are vegan which means rejecting the use, exploitation or commodification of animals and animal products. For more info please visit www.HowDoIGoVegan.com