Monday, September 16, 2013

Lentil Soup-Forks over Knives Cookbook

Serves 8-10

1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
2 bay leaves
2 tsp curry powder, or to taste
1/2 tsp turmeric
Pinch ground nutmeg
One 15 ounce can, diced tomatoes
1 cup green lentils, rinsed
2 large waxy potatoes, scrubbed and cut into 1/2 inch diced pieces (I used a large sweet potato)
1 small head cauliflower, cut into florets
6 cups finely chopped spinach leaves
2 T minced cilantro
Zest and juice of 1 lemon
Salt and freshly ground pepper to taste
I also
 added a large package of sliced mushrooms

Place the onion in a large pot and sauté over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic and cook for 1 minute.  Add the bay leaves, curry powder, turmeric, and nutmeg and cook for 1 minute.  Stir in the tomatoes and cook for 3 minutes.  Add the lentils and 6 cups of water and bring to a boil over high heat.  Reduce the heat to medium and cook, covered, for 30 minutes.  Add the potatoes and cauliflower and cook until the lentils are tender, about 15 more minutes.
Stir in the spinach, cilantro, and lemon zest and juice.  Season with salt and pepper.

I added fresh tomatoes, avocado, and tofu sour cream on top.  Easy to make and tasted great!

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