Vegetable Lentil Soup (serves 8 and freezes)
I discovered something very interesting the other day when I went shopping for staples before the big snow storm – whole food vegans don’t have to worry about food shortages in weather emergencies. We buy our fair trade organic coffee online so that was already in the freezer. And, while the aisles for milk, bread and convenience foods were nearly bare, I had my choice of fruits, grains, rice, beans, nuts and “milks”! The only thing I seemed to have in common with the other shoppers was toilet paper!
Just in the case we were to lose power, I made a big pot of lentil soup. Doing all the chopping and slicing is a nice exercise in mindfulness and the soup cooks very quickly. And it is a warmly savory meal! ~ Glyn
Vegetable Lentil Soup (serves 8 and freezes)
3 small carrots, sliced
2 stalks celery, diced
1 onion, chopped
1 sweet yellow pepper, diced
2 cloves garlic, minced
2 tbsp. olive oil (I used an herbs de Provence infused one)
1 15oz. can diced tomatoes
6 c. vegetable broth
1 lb. green lentils
2 medium potatoes, cubed
½ tsp. salt
¼ tsp. crushed red pepper
½ tsp. garam masala
2
Saute the onion, garlic, celery, carrots and pepper in the olive oil until translucent. Add the potatoes, tomatoes, lentils, broth and spices. Bring to a boil, reduce heat and simmer until the lentils are tender, adding more water if needed. (about 45 minutes).
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