Tuesdays, and we are eating vegan soup. They did lick the pot clean and ask for more. So next time I will double this recipe. I might also make spring rolls, as they were still craving something else when we finished. This recipe is straight from Heidi Swanson’s cookbook Super Natural Every Day. Only very slight modifications were necessary to change this from vegetarian to vegan for tonight. I also was out of chives as mine died in the last cold snap. 😦
Green Lentil Soup
- 2 Tbls. extra-virgin coconut oil or olive oil
- 1 large yellow onion
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 5 1/2 vegetable broth
- 1 1/2 cups green lentil or green split peas, picked over and rinsed
- 3 Tbls. extra-virgin coconut oil or olive oil
- 1 Tbls Indian curry powder
- 1/2 cup coconut milk
- fine grain sea salt
- 1 bunch fresh chives, minced
Chop the onion and garlic. Combine the 2 Tbls oil, onion, garlic, and red pepper flakes in a large soup pot over medium heat. Stir regularly until the onions soften, a couple minutes.
Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.
In the meantime, warm the 3 Tbls oil in a small saucepan over medium heat. Stir in the curry powder and sauté until the spices are fragrant, less than a minute.
When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 tsp salt. (Here she puree’s the soup with an immersion blender. My monkey’s want something to bite into, so I skipped this step.) I let each of them salt to their own taste.