vegan red lentil and butternut soup with seaweed

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* Exported from MasterCook *

 

Red Lentil and Butternut Soup

 

Recipe By :Leonae Blecher, Health Sweet Health

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

1 onion -- diced

2 1/2 cups butternut -- cubed

1 pinch coriander (optional)

1 pinch cumin (optional)

1 cup red lentils -- cleaned and washed

6 cups water or stock

2 bay leaves

1 strip kombu

2 teaspoons Herbamare or sea salt or misto to taste

Garnish:

Roasted chopped pecan nuts

Fresh parsley or watercress

 

Heat oil

 

Saute onion and butternut 2 to 3 minutes

 

Add the pinches of cumin and coriander, if using

 

Put in the kombu strip

 

Add the cleaned and washed red lentils

 

Add the water and bay leaves

 

Bring to the boil and simmer for 45 minutes or until soft and creamy

 

Remove the bay leaves.

 

Season with the Herbamare or sea salt or miso

 

Garnish with the nuts and greens

 

Variations:

Use brown or green lentils or split peas BUT cook longer

Use pumpkin or sweet potatoes or carrots

Add more vegetables

Vary spices or add herbs

 

Source:

" Recipe.Co.Za "

S(Filename):

" http://chefoftheweek.recipe.co.za/ "

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Per Serving (excluding unknown items): 429 Calories; 30g Fat (58.2% calories

from fat); 22g Protein; 26g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

726mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 5

Fat.

 

 

Nutr. Assoc. : 0 0 0 2130706543 2130706543 0 1582 0 26987 1326 0 0 0