Last week I tried another recipe from the Bold Vegetarian Chef. Again, I mostly stuck to the recipe, but modified some of the quantities. This one called for one carrot and one celery stalk. That seemed odd to me, so I used about 3 of each. It also called for 1 tablespoon of tomato paste, which I left out entirely. The result was very interesting. I don’t think I would want to have it frequently, but it is probably good a couple times per year. I do agree with the author that having a variety of lentil soups in ones repertoire is a good idea, since they are easy to make, cheap, and nutritious.
- 3 stalks celery, finely sliced
- 4 carrots, sliced
- 1 medium onion, diced
- 2 inch piece of fresh ginger, minced
- 2 cups green lentils
- 4 cups vegetable broth
- 1 can coconut milk
- 1 Tbsp. cider vinegar
- 1 Tbsp. lime juice
- 2 Tbsp. Frank’s Red Hot
- Grated coconut to garnish
- Spices:
- 1 tsp. cumin seed
- 1 tsp. caraway seed
- 1 tsp. black peppercorns
- 1 tsp. coriander seeds
- 1 tsp. black mustard seeds
- 2 whole cloves
- 1/2 ts.p paprika
First I toasted the spices over medium heat for a few minutes, then ground them up in a mortar and pestle. Then I sauteéd the onions, celery, ginger, and carrots in olive oil. Next I added the spices, lentils, the coconut milk, and the broth, and simmered for about 40 minutes. Right before serving I added the vinegar, lime juice, and Red Hot.