added this 18 years ago
Fat-free spicy lentil soup
What you need:
2 cups red lentils
4 cups vegetable broth, divided
3 onions, chopped, divided
4 cloves garlic
1" garlic root
1 bunch cilantro, divided
2 teaspoons cayene pepper
1 teaspoon cumin
1 teaspoon turmeric
1 (20 ounce) can stewed tomatoes
1 cup mushrooms, sliced
1 cup peas
What you do:
1. Cook the lentils according to package directions using 3 cups vegetable broth. Make a paste in the food processor with 1 onion, garlic, ginger root, and 3/4 the cilantro.
2. Add the paste, spices, 2 onions, stewed tomatoes, and remaining vegetable broth to cooked lentils and simmer 40 minutes.
3. Add peas and mushrooms, and simmer about 20 minutes more.
This type of thick curry-ish soup is also good served over rice or pasta. Freezes great!
Preparation Time:
1 hour
Cooking Time:
Servings:
10-12
SO HOW'D IT GO?
I added carrots, chickpeas, red curry paste, chloula hot sauce, just to make it a little more spicy! It smells fantastic and tastes great. This recipe is very forgiving and I'll definately be making it again.
I am cooking this right now and it smells great! I changed the recipe quite a bit because I didnt have all of the stuff on hand. I made the paste out of onion, garlic, ground ginger and some canned chickpeas. I also added carrots, crushed red pepper, cumin and curry powder. It smells delicious and the few bites I have had were very good. First time cooking lentils and I must say this recipe is going in my book, thanks! :)
:)>>> So incredibly good! I just started a Vegan lifestyle and this has been one of my favorite Vegan recipes that I have come across! My brother, who wants meat with every meal, loves this soup! I am making a pot of it right now and the smell has my mouth watering! Thank you for this amazing recipe!
It was alright, not much flavor even though it smelt amazing. I had to add a bit of salt to make the flavor come out. ill prob use the paste for other stuff, but prob wont make this soup again.
I love this!! I changed it by frying the onion in olive oil and garlic though :) I need the extra fat hehe. It's so amazingly filling but soooo light, not heavy and sickening in your stomach.
I tried this because there were so many good reviews but I wasn't much of a fan and my husband took one bite and refused to eat anymore (although he is pretty picky to begin with).
i made this last night and it was super good, albeit time consuming...be sure you use a HUGE POT! i wasn't able to add mushrooms or peas because it was already right to the top of my largest stockpot! i ate a couple of helpings over rice with vegan sour cream, and put the rest in the freezer. so good. thanks!
Excellent! I'm on such a soup kick right now - and this was great - and extremely easy!
The only changes I made were that I only used 1 cup of red lentils, added a can of black-eyed peas and used dried cilantro instead of fresh. I added a chipolte bouillion cube too, but I didn't notice it, which was unfortunate. The paste is interesting - I think I'll use it for other things.
yummmmmmmmm
total comfort food
minus all the fat
<3333
i make this often, makes a ton, easy yummy leftovers. i like to add carrots also.
You can make the paste in a blender, just add water or veg broth to thin it out as needed. The extra liquid is fine b/c it is going into soup.
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