This week’s recipe is a Lentil and Vegetable Soup. It is light but very satisfying. Serve this with either, cous cous, basmati rice, quinoa or fresh bread. The Surya Spice Blends make an excellent substitute for curry powder, give it a try. Also an easy and delicious way to incorporate all of the six tastes. Enjoy!
1 cup brown or green lentils
6 cups vegetable stock
2 bay leaves
¼ teaspoon each ground cumin, asafetida and ground turmeric
1 cup celery (about 3 stalks), diced
1 cup carrots (about 3 sticks), diced
1 cup green beans, ends trimmed and cut into ½ inch pieces
1 leek, white part only, diced
1 small tomato, diced
1 ½ teaspoon curry powder or Surya Spice Blend
1 teaspoon dried basil
1 teaspoon sea salt
Pinch of cayenne
½ teaspoon garlic granules (optional)
4 leaves of chard, stems removed and chopped
1 Tablespoon, fresh parsley, minced
Start by sorting through the beans and remove any stems or rocks. Rinse thoroughly. In a large stock pot add the cleaned lentils, vegetable stock, bay leaves and ¼ teaspoon each of ground cumin, asafetida and ground turmeric. Bring to a boil then turn the heat to medium-low. Cook the lentils for about 35 minutes. Stir often. Then add the celery, carrots, green beans, leek, tomato, curry powder, dried basil, sea salt, cayenne and garlic. Stir often and cook for another 30 minutes until the lentils are soft. At the end, add the chard and parsley and let the chard wilt. Taste for salt and pepper.
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