VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from TYS Kitchen ~ April 2009 Recipe

The first day have it as soup, and put the rest in the fridge. It thickens overnight and then you can have it over rice the next day.

Lentil Soup from Rainbow

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 tsp curry powder or ground cumin
1 carrot diced
1 potato, peeled and diced
1 cup dried lentils
4 cups homemade vegetable stock, or 1 10 oz/284 mL tin vegetable broth plus water
¼ tsp pepper
Salt to taste
1 tbsp lemon juice
Dash hot red pepper sauce, optional
2 tbsp chopped fresh cilantro or parsley

1. Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Add curry powder and cook for 30 seconds.

2. Add carrot, celery and potato and combine well. Stir in lentils and stock. Bring to boil. Add pepper and salt. Cook gently, covered, for 30 minutes.

3. Serve as is or puree soup for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro.

I find it works easier if I dice the potatoes, celery and carrots first (I usually get the little guys already washed and peeled, and just slice them) Then I have the lentils already measured in a cup and ready to add at the right time. You can buy garlic in a jar already grated and just add it to the oil and onions. I take a shortcut with the stock. I get the little tins of Knorr vegetable soup base. It's in the soup aisle at the grocery store. It takes about 10-15 minutes preparation time.

Enjoy.