lentil

All posts tagged lentil

Coconut Lentil & Split Pea Soup

Published February 23, 2012 by Vegan Derby Cat Party

I followed a link for roasted brussel sprouts the other day, and ended up finding this soup recipe on La Petite Maison Verte. As I read further, I found it amusing that the recipe had a history. She had found it on 101 Cookbooks, who was turned on to it by her neighbor, who had adapted it from a copy of the Esalon cookbook. And now I pass it onto you, as I have made it. ; ) I had about a cup of roasted onions, carrots, and steamed collards that I used instead of fresh carrots, and though I attempted toasting the curry powder, I’m not sure that it made much of a difference. It may make more of a difference if you’re actually toasting the whole spices and grinding them yourself, as they do in traditional Indian cooking, so I just left it as an option.

This one is definitely going in my permanent rotation. It made a lovely meal on one of our last “winter” cold snaps. The pictures aren’t the greatest, but it was really delicious!

** EDIT 6/19/2013 : I condensed this recipe a bit from my original take to make it easier for a simple weeknight meal. I added some cinnamon & cayenne too. **

Coconut Lentil & Split Pea Soup

1 c. green (or yellow) split peas, rinsed
1 c. lentils, rinsed (I’ve used red and regular)
7 c. water
1 piece of kombu, optional
1-2 medium carrots, peeled and finely chopped
3 tbsp. fresh ginger, peeled and minced (divided)

olive oil for misting
remaining ginger
1 large red onion, finely chopped
1/3 cup raisins
1/3 cup tomato paste

2 tablespoons curry powder (optional: toasted by heating over low heat in a small skillet until fragrant)
1 14-ounce can [light] coconut milk
1-2 tsp. sea salt  ( or low sodium soy sauce/shoyu/tamari or bragg’s, to taste )
1/4 tsp. cinnamon
cayenne pepper to taste

1/2-1 c. fresh or frozen chopped greens, optional

Directions:

1. Place lentils, split peas, water and kombu in a large pot and set to boil. When lentils and water boil (skim off any foam!), add carrots and 2 tbsp. of the ginger. Cover and simmer 30 minutes.

2. Mist a skillet with a little more olive oil (or you can use a thin layer of water), and set to low-medium. Add red onion, remaining tablespoon of ginger, and raisins. Cook for 5-7 minutes, stirring frequently, and add tomato paste. Cook an additional 2 or 3 minutes.

3. After soup simmers for 30 minutes, add onion mixture, curry powder, coconut milk, and salt. Simmer uncovered for 20 minutes. If you like, throw in some greens for the last 5 minutes. At this point you can blend it using an immersion blender, or pour it very carefully into a blender in batches to get a wonderful, smooth consistency, or just leave it as is for a hearty soup.

Enjoy!

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Curried Pumpkin Lentil Soup

Published September 16, 2010 by Vegan Derby Cat Party

I’ve been meaning to make some lentil soup for quite a long time (kassidy gave me these lentils in NYC!) and finally got motivated to throw one together tonight. Since fall is upon us and all the pumpkin yummies are starting to show up, I made sure to add some in here too. Yay, pumpkin. : )

Curried Pumpkin Lentil Soup

olive oil for misting
3-4 cloves garlic
1 medium onion, chopped (here i used half each of yellow & red, b/c they were just hanging out)

6 c. of stock (or 3 boulion cubes & 6 c. of water, way cheaper)
14.5 oz. can of tomatoes, undrained
15 oz. can of pumpkin puree (not pumpkin pie filling!)
1 tsp. of ground ginger (use 2 tsp. of fresh if you have it!)
1 tsp. cinnamon
1 tsp. curry powder
pinch of nutmeg
sea salt, black & cayenne pepper to taste
1 1/2 c. lentils of your choice (i used green, the red ones will sort of dissolve, up to you!)

8 oz. frozen chopped spinach

Directions:

1. In a large pot or dutch oven spray a mist of olive oil, add onions, and cook at medium heat for about 5 minutes or until onions soften. Add garlic and stir for a minute.

2. Stir in stock, tomatoes, pumpkin, spices and lentils. Bring to a boil, reduce heat and simmer, covered, for 35 minutes.

3. Stir in frozen spinach, raise to boil again, cover and simmer for 10 more minutes, or until lentils are tender.

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