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Curried Veggies and Red Lentils Soup

31 Jan

We have been having some terrible cold weather lately, and I had intended on doing this yesterday but the plans got shuffled. Anyway, today was the day, and I am so glad I did this. This soup was healthy, hearty and delicious and was inspired by The Veggie Mama. It is vegan / vegetarian friendly and would work perfectly for No Meat Mondays!

Ingredients

1 large potatoe

1 slice of a large sweet potato

1 slice of pumpkin

1 brown onion

1 stalk celery

1/2 zuchinni

1.5 cups red lentils

1 teaspoon of each mustard seeds, tumeric, cumin, chilli flakes, parsley and Caraway seeds

2 teaspoons / cloves of garlic (or to taste)

2 cups veggie stock

2 cups water

a splash of oil and a tea spoon of butter.

Method

  1. Chop all vegetables into small bite size pieces. In a saucepan, add a little oil / butter and the onions.  After a few minutes, add the spices and garlic, cooking until the onions are translucent and the spices are aromatic. Add the remaining vegetables, and saute until they are covered in the oil / spices.
  2. Add the lentils and vegetable stock. Mix well. Cook until the vegetables are cooked and the lentils are tender. On a moderate heat, this should only take you 20 – 30 minutes. You can adjust the texture of the soup to suit yourself – add more water for a thinner soup or reduce for a thicker, heartier soup.
  3. You can either serve it chunky, or use the stick blender for a smoother consistency like I have here. A warm crusty roll will work wonders, but this soup is hearty and filling!

Observations

  • Diabetics please note: I added potatoes and sweet potatoes to this dish to up the carb content, but my sugars were quite low after an hour. I would definitely recommend a slice of bread or bread roll to lift the carb content to 3 exchanges (45g carbs)
  • Don’t be tempted to add all the water at once as the soup will be too thin and reduction may inadvertently burn the soup.
  • Adjust the herbs and spices to suit your own tastes, but the 1 teaspoon measure for each spice creates a mild tasty soup.
  • My family would be tempted to add sour cream to this dish. Suit your own tastes.
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