JMNYC'S VEGAN LENTIL SOUP, MADE LAST NIGHT:
Stock:
8 cups filtered water
5 or 6 enormous green cabbage leaves, chopped
1 large onion, chopped
3 cloves garlic, peeled, chopped
1 cup chopped carrots
1 cup chopped celery
2 tablespoons olive oil
*Bring water to boil in large crock pot or similar soup pot.
*Dump cabbage in, and lower heat to a bare simmer.
*Heat oil in saucepan and fry up onions and garlic until translucent. Toss into the pot of water.
*Fry up carrots and onions, dump them in water.
Add, to taste, salt, pepper, cumin, 1-2 bay leaves, oregano, thyme, curry powder. Usually about 1/2 teaspoon each, more curry powder if you like the kick.
Simmer an hour.
Remove from heat and dump, in shifts, into blender. Puree it to taste; if you like visible bits of veggies in your soup, blend less. Blend more for a more consistent texture.
Return mixture to big pot and bring to simmer while rinsing one bag of lentils.
When soup reaches simmer, add lentils.
Simmer 40 minutes, remove from heat, let cool.
Return entire mixture to blender, or, if you like seeing the individual lentils in your finish product, don't blend. But I find blending gets the "lentily" flavor mixed in nicely with the broth.
Makes 3 quarts soup.
Stock:
8 cups filtered water
5 or 6 enormous green cabbage leaves, chopped
1 large onion, chopped
3 cloves garlic, peeled, chopped
1 cup chopped carrots
1 cup chopped celery
2 tablespoons olive oil
*Bring water to boil in large crock pot or similar soup pot.
*Dump cabbage in, and lower heat to a bare simmer.
*Heat oil in saucepan and fry up onions and garlic until translucent. Toss into the pot of water.
*Fry up carrots and onions, dump them in water.
Add, to taste, salt, pepper, cumin, 1-2 bay leaves, oregano, thyme, curry powder. Usually about 1/2 teaspoon each, more curry powder if you like the kick.
Simmer an hour.
Remove from heat and dump, in shifts, into blender. Puree it to taste; if you like visible bits of veggies in your soup, blend less. Blend more for a more consistent texture.
Return mixture to big pot and bring to simmer while rinsing one bag of lentils.
When soup reaches simmer, add lentils.
Simmer 40 minutes, remove from heat, let cool.
Return entire mixture to blender, or, if you like seeing the individual lentils in your finish product, don't blend. But I find blending gets the "lentily" flavor mixed in nicely with the broth.
Makes 3 quarts soup.
