Join us January 9, 2016 at 4pm EST to Cook the Book with Kathy Hester! We will be making her delicious Indian-Spiced Red Lentil & Veggie Soup. It's the perfect New Year remedy to all the crap you've just enjoyed. Come be part of the community! Click here to join us on Blab, and here to join the Facebook event. Recipe below. See you very soon!
INDIAN-SPICED RED LENTIL AND VEGGIE SOUP
from The Easy Vegan Cookbook by Kathy Hester
• gluten-free • soy-free • oil-free option*
This soup is a great for a quick and easy dinner or just to soothe a cold.The lovely Indian spices take this soup far beyond the veggie soup of your childhood. It’s great for bean-haters, because red lentils melt into the broth so your picky eater won’t suspect a thing!
1 to 2 tablespoons (15-30 ml) olive oil (*or sauté in water)
½ cup (80 g) minced onion
3 cloves garlic, minced
½ cup (74.5 g) chopped bell pepper
1 tablespoon (7.5 g) garam masala
2 teaspoons (10 g) cumin
1 teaspoon turmeric
½ teaspoon ground coriander
4 cups (946 ml) water
2 medium carrots, chopped
1 medium sweet potato, chopped
½ cup (65 g) chopped turnip, potato or daikon radish
¾ cup (144 g) dry red lentils
Salt, to taste
Heat oil over medium heat in a Dutch oven or soup pot and add the onion once it’s hot. Sauté until the onions become translucent, about 5 minutes.
Add garlic, bell pepper, garam masala, cumin, turmeric and coriander, then sauté 3 minutes more. Add the water, carrots, sweet potato, turnip and lentils. Bring to a boil. then simmer for 20 to 30 minutes over medium-low heat until the veggies are tender. Before serving, add salt to taste.
SLOW COOKER METHOD
Heat oil over medium heat and add the onion once it’s hot. Sauté until the onions become translucent, about 5 minutes.
Add the sautéed onions and everything else except for the salt to your 4-quart slow cooker and cook on low for 7 to 10 hours.
Before serving, add salt to taste and adjust seasonings as needed.