The weather is turning cooler here in the land of sunny hot, and the cooking mind turns to comfort food: soups. How to make those tasty vegan soups rich and yummy.
Lentils are a food eaten by peasant populations for a long time. Lentils are primarily French, and southern French cooking involves many of these tasty little pulses. They are also popular in Indian cooking as dals and dips. I like them in stews and soups. This recipe that I developed is one of my favorites so far. You can find it in my cookbook Delectable Vegan Soups.
Enjoy this soup on a cold winter’s day with warm tortillas or crusty bread.
- 2 tbsp sunflower oil
- 1/8 cup red peppers, diced
- 1/8 cup green peppers, diced
- 2 jalapeno, diced (optional)
- 1/8 cup carrots, small dice
- 1/8 red onions, small dice
- 1 tbsp (more or less) garlic, finely chopped
- 1 zucchini, medium dice
- 1 yellow squash, medium dice
- 1 cup lentils
- 4-5 cups Vegetable Stock
- 1 tbsp turmeric
- 3-4 curry leaves (found in specialty markets, or Asian grocers)
- S & P to taste
- Heat up the pan, add the sunflower oil.
- When the oil is hot, add the onions, peppers, carrots and garlic
- Lower the heat to simmer, and “sweat” the vegetables until the onions start to turn translucent.
- Add salt to the veggies as they sweat.
- Add the zucchini and squash, stir for a bit and let them cook,
- Add in the lentils.
- Add the vegetable stock.
- Bring the soup to a boil
- Turn the heat down to a simmer.
- Add turmeric, curry leaves and salt and pepper.
- Cook until the lentils become soft (it’s ok if they get mushy, but you don’t want the squash and zucchini mushy), approximately 1 hour.