Vegan Indian Lentil Soup Recipe

Ben and I have been making this soup a lot lately, ever since a good friend of ours made it when we went over to their house. It’s modified from the original, but I think it’s absolutely delicious, not to mention cheap!

1 1/2 C Yellow or red lentils
1 tsp Turmeric
1/2 tsp Cayenne pepper
1 tsp Cumin
1/4 tsp Cardamom powder
2 -3 Bay leaves
6 C Vegetable bullion
3 Tbs Oil
2 tsp Mustard seeds
2 cloves Garlic
1/2 small Jalapeno, or more if you like it spicy
1 C Carrots
2-3 stalks Celery
Salt and pepper, to taste
Fresh lime juice, to taste
Fresh cilantro, to top it off

Rinse the lentils. Add the lentils, bullion, turmeric, cayenne, cumin, cardamom and bay leaves to a large pot and bring to a boil. Let simmer until the lentils are very soft (approx. 30 minutes).

If you want, you can blend the soup after the lentils are soft. I like half of it blended or unblended. If you do decide to blend it, make sure you take out the bay leaves. After blending, return the soup to the pot.

Mince garlic and jalapeno then chop carrots and celery into ~1/4″ cubes. Saute the garlic, jalapeno, carrots, celery, and mustard seeds in oil for ~10 minutes or until veggies are softened.

Simmer soup for another 5-10 minutes and add salt and pepper to taste.

Serve with a squeeze of lime juice and chopped fresh cilantro.

Recipe thanks to:
Food.com

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