This is one of my favourite staples, and I’ve fed it to many a non-veggie who have all enjoyed it. Don’t be put off by the long list of ingredients, it’s mainly spices – and if you’re a compulsive grocery shopper like me, you’ll probably have them all in your rack! If not, just stick with whatever you have (most important are the Curry Spice, Cinnamon, Cumin & Tumeric) but no matter how tempting, don’t leave out the Tamari & Maple Syrup at the end – this soup isn’t the same without them…
Adapted from recipe in You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine
Ingredients: (4 servings)
1 medium Red Onion, diced
1 clove of Garlic, minced
2-3 stalks Celery, medium dice
1 medium Carrot, medium dice
1/2 Sweet Potato, small dice (1/4 Butternut works well too…)
1 tsp. Mustard Seeds
1/2 Tblsp. Curry Powder
1/4 tsp. Cinnamon, ground
1/2 tsp. ground Cumin
1 tsp. ground Ginger
1/4 tsp. ground Coriander
1/2 Tblsp. fresh Ginger, minced
1 small, Red Chile, minced (take half seeds out)
1/4 tsp. Tumeric
1 cup dry, Red Lentils
5 cups Water
handful Swiss Chard/Spinach, chopped
2 Tblsp. Maple Syrup
3-4 Tblsp. Tamari/Soy Sauce
Fresh Parlsely, minced
Fresh Coriander, minced
- In a medium sized pot, over medium heat, sauté Onions, Garlic, Celery, Carrots, and Sweet Potato in Oil of choice for 3 minutes. Add the spices & sauté with the vegetables.
- Add the Lentils and stir to mix, then add Water and cook uncovered, for about 30 mins over medium heat. Stir frequently to prevent sticking, and cook until Lentils are soft. Add Swiss Chard and cook a few more minutes, until wilted.
- Season the soup with Maple Syrup, Tamari, Salt & Pepper, and sprinkle with fresh Parsley & Coriander to serve.
*Can also be pureed smooth if you prefer…You may want to double this recipe if making for 4 people, as you will definately be wanting seconds!