Tuesday, December 31, 2013

Vegetable and Lentil Soup with an Exotic Twist

Thank you Vani Auntie for the most delicious of vegetable and lentil soups I have ever had!  Not only is this soup very tasty, it's also full of nutritious ingredients.  The lemon, cilantro, ginger and chilies really kick this soup up a notch.  It's also a soup that is great for any season.

I have found that these basic quantities of vegetables work well together but it's very possible to change amounts of each vegetable depending on your preferences.  

Vegetable and Lentil Soup
Makes approximately 8-10 servings

1/2 cup uncooked moong dahl, washed and soaked for 30 minutes
1 large potato peeled and cut into small cubes
1/2 sweet potato peeled and cut into small cubes
1 can of petite diced chopped tomatoes
1 small can of tomato sauce
1.5 cups shredded carrots
4 celery stalks, chopped
1 medium onion, chopped
1 jalapeno or 3-4 birds eye chillies, very finely chopped
2 tbsp ginger, grated
1 tsp black pepper
1 tbsp paprika
salt to taste
2 tbsp canola oil
2 tbsp butter
1 large handful of cilantro, finely chopped
Juice of one lime

1.  Heat canola oil in deep pan or, if you want to cook the soup quickly, a pressure cooker
2.  Add onions and chilis, sauteing for 3-4 minutes
3.  Add ginger stirring for 1 minute
4.  Add all other ingredients, except for celery, cilantro, lime, black pepper and butter
5.  Cook until lentils and vegetables are all tender
6.  Add the celery and cook for 30 more minutes (I like having the celery a little less cooked than the rest of the vegetables in order to provide a slightly crunchy texture in the soup,  but if you like everything soft, just add the celery when you add all of the other vegetables)
6.  Finish with cilantro, lime juice, pepper, and butter