Vegan Green Lentil Spicy Soup

My humblest apologies for disappearing off the blogging radar for so long.  We were out of the country for a while, and it seems like it always takes a stretch to get back in the swing of things.  Some bloggers are so organized and dedicated to their blogs, that they prepare a few posts ahead of time and connect even when on vacation.  Me? I’m not that organized, hence the hiatus from my blog, so please forgive me Readers, I promise I will make up for it.

You will recall that I volunteer once a week at Goodstay Gardens.  The garden is just a 12 minute walk from where we live.  I call it my “happy place” as I work outside amongst the birds and the bees.  The happy chirping of the birds, the buzzing of the bees and the wee groundhogs and rabbits darting to and fro makes for an interesting day.  I’ve been put in charge of the vegetable beds since we live close by and can water and keep an eye on things when we are in the midst of a heatwave like we are at the moment.  Imagine my surprise when we got back to find a beautiful bounty of the freshest vegetables that were ready to harvest.  I have first dibs, so naturally filled my basket with all that goodness.

IMG_1056I came across this recipe recently, from Cookie + Kate’s blog, so thought of giving it a try even though soup is not exactly something I’d crave for in the depths of summer.  Believe me though, this soup was so flavorful, healthy and has a slight kick to it with the red pepper flakes and the lemon juice.  You’ve got to try this, I promise you won’t be disappointed.  I used the onions, tomatoes, garlic and curly kale for this recipe.  I plan to pickle the cucumbers, make a quiche with the swiss chard and roast the beets for a salad.  Stay tuned for additional recipes from the garden and more exciting picks in the coming weeks.

IMG_7875

 

IMG_7885

Vegan Green Lentil spicy soup

  • Servings: 5
  • Time: 45minutes
  • Print

Ingredients

  • 1/4 cup of extra virgin oil
  • 1 medium yellow or red onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon madras curry powder (or any curry powder in your spice cabinet)
  • 1 teaspoon fresh thyme
  • 1 28oz can of diced tomatoes
  • 1 cup green lentils
  • 4 cups vegetable broth
  • 2 cups water
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh curly kale, tough ribs removed
  • juice of 1 lemon to taste

Method

  1. Warm the olive oil in a large pot.  Add the olive oil, do not skimp on the suggested amount, as it adds a heartiness to this nutritious soup.
  2. Add the chopped onion and carrot and cook, stirring often until the onion has softened.  Add the garlic, cumin, curry powder and thyme.  Cook until fragrant while stirring constantly about 30 seconds.  Pour in the drained diced tomatoes and cook for a few more minutes, stirring often to enhance the flavor
  3. Pour in the lentils, broth and the water.  Add salt if desired and a pinch of red pepper flakes.  Season generously with freshly ground pepper.  Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.  Cover for 30 minutes or until the lentils are tender, but still hold their shape.
  4. Transfer 2 cups of the soup into a blender.  Puree until smooth.  Pour the pureed soup back into the pot and add the chopped greens.  Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from the heat and stir in the juice of one lemon.

 

37 comments

    1. I feel so fortunate indeed Sonal, it’s just a great feeling to be picking and harvesting fresh veggies from the garden. I used a mild Madras curry powder, so it added just the right amount of heat and spice. Will definitely be making this again in the winter and it should freeze well too.

      Like

  1. This soup looks wonderful, Loretta! What a great way to use some of the produce from the garden. The produce in the picture looks so vibrant and healthy. What a fun thing to come back to. I hope you enjoyed your trip! Thank you for the recipe.

    Liked by 1 person

    1. Thanks so much Shari, it really was a wonderful surprise to see so much healthy goodness in the garden this week. I’ve been away from blogging for far too long, we were in Europe for a few weeks, so it’s been hard to catch up and get motivated, so here I am, back to stay (for a while anyway). I hope you’re enjoying your summer so far. Will check your blog to see what you’ve been up to 🙂

      Like

    1. Thanks Bernadette, you’re too kind. I’ve learned a lot on styling, lighting, editing etc through my blog, so I guess I must be getting better? There’s just so much to learn out there.

      Like

    1. Thank you Fae. Brown and green lentils are similar in that they hold their shape, yellow and red lentils on the other hand do not hold their shape and break apart in the cooking process. Also, the green lentils take a little longer to cook, so in this soup it was just the right amount of time.

      Liked by 1 person

  2. Loretta,
    Nothing beats the taste of those fresh from the garden veggies, right? What a bounty you have there! Beautiful photos as usual. Love your soup pics too.
    You were missed! Glad to have you home.

    Liked by 1 person

    1. Thanks so much Sandhya. Can’t seem to get enough of the fresh veggies from the garden these days. But I have to get busy with the rest of the produce that I harvested last week. It’s good to be back, albeit a bit slow getting back on track again in the blogging world 🙂 But I’m getting there.

      Liked by 1 person

      1. Its so nice to have you back! Take your time. Many times I feel like I need a vacation after my vacation because we tend to pack in so much during the vacation:)
        I went to the farmer’s market this past weekend and got carried away! I have enough produce to feed a village!

        Like

  3. Welcome back, Loretta. Soup looks delicious…love the spices you’ve used! Even though it may seem odd to eat soup on a very hot day, I often do for the fact that it’s a “light” meal. This recipe fits the bill perfectly! Thanks for sharing the recipe.

    Liked by 1 person

    1. Thanks very much Nancy, it feels good to be back after 3 weeks away. Yes, you’re absolutely right, that’s one reason I think soups are good in the summertime, a bowl of it and some fresh fruit and yogurt definitely fits the bill. Thanks for stopping by as always 🙂

      Liked by 1 person

    1. Thanks Naina, I saw that you were away too, loved your pictures as well. It feels good to be back after 3 weeks away from home. Loved the soup, and loved the fact that some of the produce was from the garden. Thanks for stopping by 🙂

      Like

    1. Thanks Belle, the vacation was amazing! We went to England to visit my family first, then took another trip to Portugal, it was just lovely! Now back to blogging, it’s taken me a while to be motivated again for whatever reasons. I hope you’re kicking back and enjoying the summer too.

      Like

    1. Thanks Julie, you’d never think of eating soup in the summer, but oddly enough this was so satisfying, and very often, I don’t feel like cooking up a huge meal in the summertime, so this bowl was just the ticket. 🙂

      Liked by 1 person

    1. Thanks Judi, there’s nothing quite like fresh vegetables from the garden is there? The addition of kale definitely made it extra healthy and yes, I loved the seasonings.

      Like

Would love to hear your thoughts and comments.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s