Green Lentils

Green Lentil Soup

As you already know if you have read my other posts, I don’t always have access to the ingredients that I want here in Mexico.  While I am not a big fan of, or are familiar with Indian food, my husband is, and sometimes I want to try a different flavor palate than the normal salsa, guacamole, and hot sauce.

I really wanted to try Indian Dahl, but I couldn’t find red lentils anywhere.  Either they can’t be found around here, or I didn’t look hard enough.  Fine, I thought, I’ll try something with green lentils.  After all, I have a few friends that choose not to eat meat and are always asking for ideas.  We are huge eaters of chicken in our house, so a vegetarian meal isn’t usually on my mind.  But I’m always up for trying something new.   Even though this is not authentically Indian, it has a punch of flavors that can’t be beat.

For as much as my daughter loves soups, I’ve not made a lot of lentil soups in my life so this was fun to play around with, and amazing how fast a delicious broth can come together with just vegetables and spices.  You can add a lot more broth than I did and than what is pictured, but I wanted you to see the lentils in the bowl so there’s a little less in the picture.

Try it and have a very delicious Meatless Monday.

INGREDIENTS:

  • 2 TAB coconut oil
  • 1 small onion, diced
  • 4 cloves garlic, diced
  • 2 TAB ginger, grated
  • 2 teaspoons mustard seeds (optional, I can’t always find them here)
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 1/2 cups green lentils
  • 4 cups vegetable stock
  • 2 tomatoes, diced

DIRECTIONS:

Place a large saucepan over medium heat.  Add coconut oil.  Add onion, garlic, ginger, and mustard seeds.  Cook for about four minutes, or until mustard seeds start to pop and onion is translucent.  Add all the spices and saute for another 4-5 minutes until fragrant.  Add the lentils and coat well.  Add the stock and tomatoes, bring to a boil, and reduce to a simmer.  Simmer for 30-40 minutes or until the lentils have softened.  Add more liquid if the lentils start to dry out before cooking through.  Remove from heat, season with salt if necessary.

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