In its most basic form, this vegan soup can be ready and on the table in as little as 1/2 hour but we always take a little more time - add some carrot, thin it a little ... very careful salting and it still takes no more than 50 minutes to the table ... and remember, a favourite sausage or other piece of cooked, hot meat or meat product is a quick and easy way to "meat up" a single bowl of soup from a perfectly vegetarian pot.

We, here, first tasted Lentil Soup as "Dahl Soup" (also spelled "Dal"), an Indian dish. We have since tasted it as Middle Eastern as well. Lentil soup - always good and always easy to make - sometimes spicy but usually not.

Now let's go make some vegan lentil soup!

To make this lentil soup recipe you will need:
* a pot with a lid
* a measuring cup (a standard coffee cup/mug will work - they hold approximately 1 cup)
* a chopping board
* a knife
* a wooden spoon
* a potato masher

The required ingredients for this egg salad recipe are:
* 3 1/2 to 4 cups water
* 1 mdedum onion
* oil for frying onions
* 2 bay leaves
* 2 green cardomom (also known as cardamon) pods. Some will make it without - we think it's an important flavour in this dish.
* 1 heaping cup red lentils. * 1 to 2 tbsp white rice (Rice is not required but we like the texture it creates. Patna is prefered but any will do)
* OPTIONAL: 1/4 cup carrots - diced to 1/4 inch.
* 1/2 tsp salt
* lemon for serving.

Method: * Dice onions * Heat oil in the pot * Put bay leaves, cardamom pods and onion into pot and fry until onion becomes shiny (stirring constantly). * Add two cups water and bring to a boil. * OPTIONAL: Add 1 to 2 tbsp rice. * When water is boiling add (one heaping cup) red lentils. * Simmer stirring regularly to prevent sticking. * At about 10 minutes the liquid will seem to be almost gone. Add an additional (1) cup water. * Cook for an additional 10 minutes (or until the lentils turn yellow and are soft). * When lentils are soft remove cardamom and mash the lentils with the potato masher. (Don't look for a perfect, smooth consistency. You are only looking to break the lentils up a bit.) * Return the cardamom to the pot. (Cardamons are not for eating but returning them to the pot will help draw a bit more of their flavour into the soup.) * Add 1/2 cup water. * OPTIONAL: add (1/4 cup) diced carrots and cook on low heat for about 15 minutes or until carrot is soft enough (to taste). * Add 1/2 tsp salt and stir in well. Taste and add more salt if needed and stir well. Add additional salt 1/4 tsp at a time to taste. (Be careful not to over-salt.) Note: When adding salt do so in small amounts, stir it well and taste it carefully. Salt will go from just perfect to over-salted very easily.

Serving: Squeeze the juice of 1/4 to 1/2 lemon into each bowl just before serving. This hot soup should have a lemony side-taste.

Custom Search

Return to the page or
 
Go to home page

You can always go get some Wallpaper Originals' Free Food Desktop Wallpapers for Mac & PC - now that you've found the web's best and easiest Lentil Soup Recipe,