I found a very good recipe for vegetable lentil soup at cookingclassy.com I made a minor tweak by adding crushed chili peppers and adding pigeon peas for brown lentils. If you don't have vegetable broth handy just add boiling water. This is one of my most favourite soup and so easy to make...
Yield: About 6 servings
Ingredients
2 to 3 Tbsp Coconut oil
Crushed chili peppers (according to your taste)
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced onions (1 medium or 4 small onions)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz - almost 2 cups) cans vegetable broth or boiling water
2 (14.5 oz - almost 2 cups) cans diced tomatoes or 4 tbsp tomato paste
1 1/4 cups dried brown lentils, rinsed and picked over or 1 1/4 cups pigeon peas after soaked in water for 10 hours or overnight
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper or Crushed chili peppers
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Directions
Heat oil in a large pot over medium-high heat. Add crushed chili peppers. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth or boiling water and tomatoes or tomato paste. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
Yield: About 6 servings
2 to 3 Tbsp Coconut oil
Crushed chili peppers (according to your taste)
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced onions (1 medium or 4 small onions)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz - almost 2 cups) cans vegetable broth or boiling water
2 (14.5 oz - almost 2 cups) cans diced tomatoes or 4 tbsp tomato paste
1 1/4 cups dried brown lentils, rinsed and picked over or 1 1/4 cups pigeon peas after soaked in water for 10 hours or overnight
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper or Crushed chili peppers
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Directions
Heat oil in a large pot over medium-high heat. Add crushed chili peppers. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth or boiling water and tomatoes or tomato paste. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
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