Recipe Lentil Soup - vegan

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Lentil Soup

 

In a 6 quart pot:

 

3 quarts water

1/2 lb. dry lentils [or split peas] rinsed

1 cup brown rice, rinsed

1 cup chopped potatoes [frozen is ok]

1 teaspoon salt [or more to taste]

Spinach [1 15 oz can, or frozen or fresh]

Spices to taste, such as:

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon cajun spice mix or curry powder

1 - 2 garlic cloves, crushed

 

Bring to boil, then reduce heat to simmer covered 45 - 60 minutes

 

I've been making this almost every week since Hurricane Katrina; it's better the

second day. With canned spinach, I usually add it last, about 5 or 10 minutes

before the simmer time is over. This doesn't require close attention while

simmering. Very tasty India flavored, but you can use Mexican spices just as

well. I make it somewhat bland for my son, then I add Tony Chachere's cajun

spice, tabasco, or other hot sauce to my bowl. Leftover soup thickens in the

fridge; add water to reheat, or warm the thickened soup in the microwave as

filler for burritos or tacos. Very tasty.

....

Be kind. Be of good cheer.

Dick