A few weeks ago in my How I Create My Own Recipes post I talked about a new lentil soup recipe I’ve started making. Here’s that recipe. In Tanzania May June and July are the cold months so soup is called for. I admit that I’m totally spoiled now because last nights 66 degrees felt really cold!
Anyway, this recipe is filling, rich, flavorful and satisfying and will please the soup lovers in your family. It is oil-free but does use coconut milk or cream. If you want to avoid the fat try adding some almond milk instead. Make your own and reduce the water to make the milk thicker or reduce the amount of water you add to the soup.
- 1½ cup brown or green lentils
- 1 medium onion chopped fine
- 2 carrots cut into cubes
- 2-3 cloves of garlic
- 3 medium tomatoes chopped
- 2 tsp miso paste
- ½ cup coconut cream or 1 cup coconut milk
- 1 TBL cumin
- 1 TBL curry powder
- 1 TBL paprika (smoked if available )
- 1 tsp dried thyme
- 1 small hot chili minced or1/2 tsp cayenne pepper
- 5 cups water or vegetable broth
- 2 tsp salt
- 1½ cup fresh kale or collard greens chopped
- Juice of 1 lemon
- Remove any stones etc from lentils and rinse well
- Add onions and garlic to soup pot with a few tablespoons of water
- Sauté until onions soften
- Add carrots, chilis and tomatoes and stir
- Add spices and mix well
- Add lentils and coconut cream/milk and mix
- Add water or vegetable broth
- Mix in the miso paste
- Simmer for 30 minutes stirring occasionally
- Taste and add more spices if needed.
- Add the chopped greens and stir
- Add more water if needed and simmer for another 30 minutes or until lentils are soft
- Add salt, lemon juice and let simmer 5 minutes
Are you a soup lover? Give this recipe a try.
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Hi Ama! I finally made this Vegan Lentil soup…It was Easy and Delicious! Thank you!
I glad you liked it Shadiya 🙂 Good to hear from you. Blessings to you and your family.