Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Monday, April 4, 2011

Lentil Soup Confetti Style

This is a recipe that I adapted from one that I read in The Complete Vegan Kitchen. Great cook book!

Lentil Soup Confetti Style

1 can black beans
1/2 cup dry lentils, rinsed
2 TBS garlic, minced
1 onion, diced
1 bay leaf
2 TBS ground cumin
2-3 carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1-2 celery stalks, diced
1-2 TBS lime juice
2-4 tsp juice from pickled jalapenos*
1 tsp ground coriander
2 tsp sea salt
Garnish with diced fresh tomato and coarsely chopped fresh cilantro

*I like to buy a couple cans of whole jalapeno peppers and when I need a jalapeno in a pinch I'll just pop open a can, use what I need and then I'll freeze the other peppers to use when I need them. You can freeze the juice as well if you feel so inclined. It adds just a little something special to the soup - but it's not absolutely necessary.

1. In a large pot, heat a little oil and saute the onions until they are tender. Add the garlic, the cumin, bay leaf, black beans and lentils to the pot and stir to combine. Add 6 cups of water and bring to a boil. Turn down the heat and simmer for about 30 minutes.

2. When the soup has 10-15 minutes left of simmering time, chop all the other vegetables. In a pan, heat a little oil and saute the carrots for a few minutes. Then add the rest of the vegetables to the pan and saute for a few more minutes. You want them to be tender but still with a little crisp.

3. When the soup has simmered for 30 minutes add the vegetables, lime juice, jalapeno juice and remaining spices, salt to taste*. Remove the bay leaf. Let the soup simmer over low heat for 30 minutes before serving. Garnish each bowl of soup with diced tomatoes and cilantro to add a fresh element to this meal.

4. Serve with a green salad and tortilla chips on the side. ENJOY!

My two year old LOVED this dinner. I was really surprised because usually he doesn't like color in his food. He likes everything to be the same color, weird. But this soup he gobbled right up. No complaints whatsoever. I love dinner times with no complaints. I hope your family LOVES this dinner too!

*You may like your soup a little more broth-y so at this point you can add a little more water if you want, but you may also like to adjust the amounts of seasonings as well.

*Dear Beloved Readers of The Vegetarian Tree,

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LOVE - Amy & Ronda*

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