Lentil soup, creamy Indian style

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Lentil Soup, creamy Indian style

 

2 cups of split dry lentils - boil in about 4 cups of hot water a few

minutes, turn off the heat and let it all soak about 6 hours. Drain

the beans, rinse them, and set aside.

 

2 roasted green/red/orange/yellow ( your choice of any 2 ) sweet

peppers - I do them on my grill so they are nicely roasted. It only

takes a few minutes. Chop them about ½ inch pieces.

 

1 very large yam or sweet potato, chopped into about 1 inch cubes

1 large or 2 small yellow onions , chopped

1 approx. 15 oz. can of diced tomatoes

Veggie broth you make up with Better than Broth vegetable, or boxed

veggie stock , about 4 cups

2 cups of spinach, either fresh or frozen (thawed).

 

*Seasoning - 1 and ½ tsp. yellow curry powder,

1 tsp . cumin,

1 and ½ tsp. paprika

Juice from half lemon,

a few grinds of fresh pepper,

Dr. Braggs amino acid liquid - 1- 2 tablespoons or you can use 1

tablespoon of soy sauce if you don't have Dr. Braggs liquid.

3 cloves of garlic, minced

 

Take your crock pot and put the lentils into the bottom, add peppers,

onions, yam cubes, diced tomatoes and seasonings listed above with

the *

 

 

For the veggie broth, I make up the 4 cups and I just add it to the

crock pot until the mixture is barely covered in the crockpot. Stir

in the spinach also at this time.

 

Put the lid on the crock pot and cook on high for about 6 hours,

adding liquid if it looks dry.

Now, you have a choice . You can either eat it that way seeing all

the various colors /shapes individually, or you can let it cool and

puree it in small batches so it is pureed and creamy. That is our

favorite way tastewise, but the color can be a bit off-putting to

some since it turns out a greenish/brown. When you puree it, you

might need to add a little more water to your blender. Just make sure

you don't try to puree very hot soup !