Pink Vegan Recipe #130 Dal Soup

I love soup, any kind of soup!  This one is hot and spicy! Again, any soup can be modified.  Don't be afraid if you are missing an ingredient, improvise and throw something else in the pot!  Become familiar with your spices...

-Vegan Mama Jodi

7 oz lentils OR split peas (you choose the color), rinsed

7 c vegetable stock (we use low sodium)

1 can diced tomatoes OR 2 fresh tomatoes, peeled and chopped

1 carrot, peeled and chopped

1 fresh red or green chili pepper, chopped

1 t ground turmeric

1 fresh squeezed lime OR lemon

1 T fresh coriander, chopped OR 1 t ground coriander

2 T oil (your choice)

1 medium onion, chopped

1 T garlic, chopped

1 t ground garam masala

1 t ground curry powder

1 bay leaf (do not eat)

Fresh cracked black pepper to taste

In a large saucepan or Dutch oven over high heat combine the lentils, the stock, tomato, carrot, chili pepper, turmeric  lime or lemon juice and coriander.  Turn heat down, cover and simmer until lentils are tender.

In another saucepan over low heat add the oil, onion, garlic, garam masala, curry and bay leaf.  Cook until onions are soft.  Add onion mixture to the pot of soup.  Once the lentils are soft, turn off the heat and serve.

Serve with Naan, an Indian flat-bread.