I like to take a break from meat sometimes...a brief break of course :) This soup is pretty satisfying so I really didn't miss having meat for the couple days it lasted us for. I like to have it with croutons or toast points, a little sourcream on top and fresh cilantro leaves. You may use vegan yogurt instead of the sourcream. Adding that on top gives a nice little balance in every sip since the spices are very pungent in this soup. This lasted hubby and I for two nights' dinners. It also makes a good lunch!
INGREDIENTS
1 tablespoon coconut oil
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/8 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
1 1/2 cup dry red lentils, rinsed in cold water
3 - 4 cups vegetable broth/stock*
1 1/2 cup crushed tomatoes
2 bay leaves
1/4 - 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
pinch of cayenne pepper
2 teaspoons sugar
4 cilantro leaves
METHOD
In a thick based pot heat the coconut oil over a medium heat and saute the onion, carrot, celery, garlic and ginger till soft.
Stir in the cinnamon, cumin, turmeric and paprika then cook for a minute.
Add the lentils, and other remaining ingredients.
Cook the ingredients over low-medium heat for about 20 minutes until the lentils are soft.
Use a food processer or blender to puree the cooked ingredients.
Serve warm topped with sourcream or yogurt and toast points.
YIELD:
3 - 4 servings
RECIPE NOTES
*Use the amount of broth needed to give the soup your desired thickness.