Baking with the Seasons

It’s cold outside, and that means soup season is upon us. This lentil soup recipe has a little South Asian flair, and it’s even vegan! Lentils are a high protein plant food. Plus, with the addition of Garbanzo beans, this recipe packs a protein punch. Perfect for all the soup lovers out there.

Red lentils and plenty of turmeric make this soup resemble daal curry. I’ve found that red lentils break down more than the green or brown ones, which makes for a smoother, creamier texture. Also, the combination of red lentils with turmeric gives this soup a vibrant yellow color.

This recipe is easy to make. You’ll need a large pot – add the oil and heat on medium heat. Add the chopped onion and fry together with the veggies until the onion becomes tender.

Next, stir in the minced garlic and dried basil. Cook together for another minute. Add the Garbanzo beans, lentils, and water. Then, add turmeric, salt & pepper, and bay leaves. Stir together.

Let soup come to a boil and then reduce to a simmer. Simmer for 1 hour. Remove from heat. Remove the dried bay leaves (they are just to add flavor, too dry to eat). Scoop soup into bowls and enjoy!

Ingredients:

• 1/4 cup avocado oil (or olive oil)
• 1 onion, chopped
• 1/2 small bag frozen peas/carrots mix
• 4 cloves garlic, minced
• 2 tsp dried basil
• 15 oz. can garbanzo beans (no need to drain)
• 2 cups dry red lentils
• 8 cups water
• 1 tsp ground turmeric
• Salt & pepper to taste
• 3-4 large dried bay leaves

1. In extra large pot, heat oil over medium heat.
2. Add chopped onions and carrot/pea mix. Sauté until onion is tender.
3. Stir in minced garlic and basil. Cook for 1 more minute.
4. Add dry lentils, water, garbanzo beans, turmeric, salt, pepper, and bay leaves. Stir to combine. Bring to boil.
5. Reduce heat and simmer for 1 hour.
6. Remove from heat and serve. (Remove dried bay leaves before serving). Enjoy!

Notes:

• Indian grocery stores are the only place I’ve been able to find the large dried bay leaves. These are meant to add flavor while the soup simmers; it’s not pleasant to eat the dried leaves, so remove before serving.