Lisa Mael's excellent vegan lentil soup

Lisa Mael's excellent vegan lentil soup. Huge hit at synagogue. Not so much with spice-hating co-workers.

Lentils

1 tsp. each to begin (add more to adjust flavor at the end) Ground cumin,

ground coriander, ground turmeric, ground chili pepper, salt & pepper to
taste. You may also want to add a cube of vegetable bullion or base
whatever you have on hand.

olive oil to cover the bottom of a soup pot

1 medium onion diced

4 - 6 cloves garlic diced or I use a garlic press

2 carrots sliced 1/4 rounds

2 red potatoes small cubes

1 cup red lentils (any type of lentil will do) rinsed and drained

1 28 oz can of whole peeled tomatoes

Any type of beans cannellini, garbanzo, I used Red Kidney

1 15oz can of coconut milk

1 Tbsp fresh ginger finely shredded/chopped

Juice of 1 lemon

Cilantro or parsley for garnish




Sautee onion in olive oil, add spices to bring out flavors, add garlic

Just before these ingredients get too hot add can of whole tomatoes and

crush by hand

fill the empty tomatoes can with water and add to pot

Add carrots and potatoes and lentils, cook until they become tender

Add beans, coconut milk and ginger bring to a simmer

Finish with the juice of half a lemon or more if you like

Top with cilantro or parsley


I like to say "use this recipe as a tool not the rule"  how can you go

wrong with these ingredients?  Add seasonal vegetables I've used winter
squash  in place of potatoes or zucchini in the summer with fresh tomatoes
in place of canned.

I love to serve lentil stew with Quiona