Curried Lentil Soup (A Vegan Recipe)

One of the challenges to make soups vegan or vegetarian has enough flavor broth if you just add water and not a stock. I never have stock side, so I prefer to use water and vegetable to inculcate the depth of flavour. In this recipe ingredients - spices and vegetables - lenses combine to prepare tasty, hearty soups. Here is the recipe for vegan Curried lentil soup.

Lenses are members of the legume family and are an excellent source of fibre. This means that it helps to fill you and will provide in bulk in the digestive tract, for better digestion and excretion.

Lenses are also very low in saturated fat, cholesterol and sodium, making it an option for people with diabetes or heart disease health. They are good sources of protein market and cook quickly enough.

You can bake lenses in a strong State in about 30 minutes. I prefer to cook longer, therefore they decompose into a mash, much like broken when cooked soup to split pea peas. It will take 45 to 60 minutes.

In soup Greens add even more fibre and nutrition and make a full meal. And sweet adds beautiful pop surprise little sweet for a nice with the rest of the creamy soup counterpart.

Otherwise, the taste is quite soft. You can also make it spicy that you like by altering how Chile pepper you add, where appropriate. And curry flavour is very mild aussi ?

Curried lentil soup

3 Spoonfuls oil soup
1 onion, chopped
1 cup chopped celery
1 cup chopped carrot
3 cloves garlic, minced
1 Tablespoon minced ginger
1 jalapeno, or another light to medium Chile pepper, chopped (optional)
1 Tbsp curry powder
1 teaspoon ground cumin
1-1/2 tsp salt
8 cups of water
2 cups, rinsed lenses
1 large sweet potato, chopped
4 cups chopped spinach leaves *.
1/4 cup chopped parsley

In a large Dutch oven or stock pot saut? onion, carrot and celery in oil until that onions are soft, about 10 minutes.

Add garlic, ginger, Chile, spices and salt. Bring back two minutes, stirring often. Do not burn the garlic.

Add water, lentils and potatoes. Coverage. Bring to a boil. Simmer until the lenses are made, about 45 minutes to 1 hour.

Add spinach and parsley. Cook for another 5 minutes or sufficient for spinach wilt. Taste and add salt if necessary.

* Note: You can substitute other green leaves of spinach, as the French sorrel, kale or cabbage. You may need to bake an additional 5 minutes.

Serve this with large pieces of bread to sop up the goodness of all what lip-smacking. You can perform this vegan lentil soup Curry recipe and it will fill your home and your good belly heat.