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Monday, January 26, 2009

Vegetarian Recipe of the Month

Spinach Lentil Soup (Vegan)

Cheap, easy, and sooo good!

1 package dried lentils (red or brown, rinsed)
1 tbsp olive oil
1 onion, chopped
3 cloves garlic
2 tbsp cumin seeds (or dried cumin)
1 tsp salt (or more, to taste)
1 (10 oz.) package of frozen spinach (thawed and coursely chopped)
5-10 carrots (peeled and coursely chopped)
8 cups water

Serves 6-8, and we like to serve in a bowl over brown rice. Can also be served with pita bread.

Sautee garlic and onions in olive oil over medium heat, stirring occasionally for ~4 min. We like to do this in a 2 gallon pot and just add everything else to it as we go.

Stir in lentils, cumin, salt, spinach, and carrots. Add water and bring to boil. Reduce heat and simmer for 1 hour, stirring occasionally. About 10 min before soup is done, add more cumin or salt to taste.

If you want it spicy, add Patak curry paste and/or Tabasco sauce. Enjoy!

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