Archive for March, 2015

Lentil Soup

• ¼ cup of vegetable broth for sautéing
• 2 cups chopped onion
• 2 stalks celery, chopped
• 3 large cloves garlic, finely chopped
• 1 t. cumin
• 1 t. dried basil
• 1/4 t. salt, plus more to taste
• 1 cup peeled chopped carrots (I julienne mine and then chop)
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• 2 cups dry green lentils
• 2 cups of finely shredded kale or spinach
• Ground black pepper, to taste
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Yield: 6-8 servings

1. In a large stock pock, heat the vegetable broth over medium-high heat, adding the onions, garlic and celery once hot.
2. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add more vegetable broth as needed.
3. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly.
4. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils.
5. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft.
6. Add the kale or spinach and simmer for 5 minutes.
7. Add salt and pepper to taste, and serve hot.
Adapted from: http://dairyfreecooking.about.com/od/hotsoups/r/Vegan-Lentil-Soup.htm


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Spicy Lentil Dahl

• ¼ cup of vegetable broth for sauteing
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 T. finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 t. cumin
• 1 t. coriander
• 1 t. tumeric
• ¼ t. cardamom
• ¼ t. cinnamon
• ¼ t. cayenne pepper
• Or can replace the above spices with 1 – 1 ½ T Garam Masala
• 1 t. salt, or to taste
• 2 T. tomato paste or one can of diced tomatoes
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
1. In a 3-quart stockpot or other medium-sized soup pot, heat a small amount of vegetable broth over medium heat. Once the broth is hot, add the onion, garlic and ginger. Cook, stirring often, adding more broth as necessary until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes,or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
Stores well in the refrigerator or freezer.
Adapted from: http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm

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I bunch of leeks finely chopped (There were 3 leeks in my bunch. Could substitute 2 cups of yellow onions finely chopped.)

4 cloves of garlic minced

7 cups of vegetable broth

1 teaspoon each  dried basil, oregano and rosemary

2 bay leaves

2 ribs of celery finely sliced

2 cups of green split peas sorted and rinsed

2 large carrots roughly sliced

4 large potatoes cubed

salt to taste


1. Saute the leeks and garlic in a small amount of vegetable broth in the bottom of your pressure cooker or large pot over low to medium heat until the leeks are soft.

2. Add the herbs and the rest of the ingredients (except salt).

Pressure cooking: Bring to full pressure if pressure cooking and then cook for 6 minutes.(I think it is a little longer 8 minutes in an electric pressure cooker)

Regular cooking: Simmer for 1 1/2 hours or until the peas are soft. Stir regularly.

Slow cooker: Add sauteed leeks and garlic to slow cooker. Add the other ingredients. Cover and cook  until peas are soft. High for 5 -6 hours. Low for 8 – 10 hours.

Add salt to taste. If you want a smooth soup you can blend with an immersion blender before serving.

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