Whenever I am need of warming up, this is the soup I make. Being a million degrees and humid, today was not of those days- however, just back from New York city where I ate out for all of my meals (bagels, margaritas, processed vegan food, etc..), I was in need of some serious homemade vegetable love. Everything is local and organic, be it from my garden or from a local farm. It is so simple and so very satisfying. I ate this with 3 seeded cultured bread that I lightly oiled and then grilled with a side of my sweet, lovingly made Kombucha. Fricken delicious.
Wheat-Free, Gluten-Free
prep: 10 minutes cook time: 30-40 minutes
Vegetable Lentil Soup
2c brown lentils, cooked, washed and drained
1 large onion, coarsely chopped
1 clove garlic, minced
1 stalk celery, medium dice
2 carrots, diced
1 potato, medium dice
1-2c broccoli florets and stems, diced or chopped leafy greens
1t turmeric
1/2t ground cumin
1/4t black pepper
1/2t cayenne pepper flakes or 1/2 of a fresh chili or jalapeño
1 vegetable bouillon cube (or 1T veggie broth powder)
2-3T extra virgin olive oil
4c boiling water
1t salt or to taste
Bring 6c of water to a boil, in case you need more
In a large soup pot, add the olive oil and sauté the onions, hot pepper and garlic until golden and soft. Add the carrots, celery, potatoes, salt, turmeric, cumin, black and red pepper. Continue to sauté until the carrots turn bright orange, stirring often. Add the lentils, mixing them into the vegetables. Add the boiling water, the bouillon cube (or powder) tamari, and Ume. Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the broccoli.
Adjust the seasonings before serving.
The Vegan Love Project 