The Flaming Vegan

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Red Lentils and Vegetable soup
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Red Lentils and Vegetable soup



2 lbs of red lentils

4 shallots

2 tomatoes

1 tsp. coriander powder

1 tsp. paprika powder

1tsp. cayenne pepper

1tsp. iodized salt powder

1tsp. coriander powder

1tsp. white pepper

1 cup coconut oil

1 cup of green peas

1 cup of cut celerey

1 cup of diced carrots

2 sereno peppers

1 tsp. minced ginger

1 tsp. minced garlic

1 tsp. cumin

1/2 bunch of mint/cilantro/fenugrek

     Boil 4 cups of water. Put the red lentils along with salt, cayenne, paprika, white pepper, cumin and coriander into the boiling water. Allow it to cook for 20 minutes. Then add the peas, diced carrots, sliced tomatoes, chopped sereno and celerey to it. Cook for another 10-15 minutes. In a pan fry the sliced shallots , minced ginger, and garlic in coconut oil. Add this to the lentils and vegetables. Lastly, add your choice of aromatic herb and let it simmer for 5-10 minutes. This may be mint, cilantro, or fengrek. The latter has the strongest flavor. I recommend cilantro.

   I had my first lentil soup at the local mosque during Ramadan. During the month of Ramadan, Muslims have breakfast at sunset. This is indeed a very nutritious meal after a long day of fasting. I build up on the idea of plain lentil soup and added vegetables. Also, I substituted lentils with my preferred variety of Red Lentils. In our ethnic cuisine we eat Daal. Daal is not soup. It is thicker than soup and is eaten with brown rice or wheat pita bread.

More about vegetable, lentil, soup
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  1. Doctor Mom
    Love lentil soup,definetly going to try this out.Voted!
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