Wednesday, October 23, 2013

Coriander Lentil Soup

Even those who aren’t big soup fans love this one! 

vegan, gluten free, healthy soup

Coriander Lentil Soup

2 ½ T xv olive oil
2 medium onions, chopped (1-1 ¼ cups)
2 large cloves garlic, chopped fine (2 T)
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 large carrot, diced (1 cup)
3 stalks celery, diced (1 ½ cup)

4 cups fresh or canned tomatoes, coarsely chopped
8 cups water
4 cubes veggie bouillon
3 cups red lentils
1 tsp basil
1 tsp cinnamon
¼ tsp cayenne powder
2 T fresh parsley, chopped fine

Sauté first 7 ingredients on low, adding in order listed. Stir constantly until half cooked.  Stir in remaining ingredients, excluding parsley.  Bring to a boil, reduce heat to a low simmer, cover and cook for 1-1 ½ hours, stirring occasionally until lentils are soft & veggies tender.  Stir in parsley & adjust seasonings.  For a large crowd, double the recipe.
Options:  Replace red lentils with brown or green lentils.   Just as good, but quite a difference in taste!

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