Carrot Mushroom Red Lentil Soup

Serves 4

Ingredients

1 large onion

6 cloves garlic, chopped

½ teaspoon cumin

1 teaspoon chili powder

½ teaspoon turmeric

Pinch of cayenne pepper, or to taste

¼ teaspoon ground black pepper

6 oz tomato paste

6 cups vegetable broth

1 ½ cups dried red lentils

4-5 large carrots, diced (about 4 cups)

2-4 cups Swiss Chard or beet greens, including stems, or greens of choice

8-16 oz mushrooms, sliced, use more or less to your liking

Zest of ½ lemon

2 tablespoons lemon juice

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1 cup cilantro or parsley, roughly chopped for garnish

 Instructions:

1.      In large pot over medium heat, add 2 tablespoons water.  Add the onion and cook until it becomes translucent and softened, about 5 minutes adding more water if necessary.

2.      Stir in the garlic, cumin, chili powder, turmeric, cayenne pepper, and black pepper,  Add the tomato paste and cook another minute or two.

3.      Add the vegetable broth, lentils and carrots, and bring to a boil.  Reduce heat to a simmer partially cover, and cook for about 10 minutes, or until the lentils and carrots start to soften.

4.      Add the Swiss chard and mushrooms and simmer, covered, another 20 minutes.

5.      We like this soup chunky, but if you wish, you can puree it with an immersion blender right in the pot or transfer some of the soup to a blender.  Stir in the lemon zest, lemon juice, and balsamic vinegar before serving.  Garnish with cilantro (or parsley).

 Note: Recipe states “Serves 4” but I will get a few more servings out of this recipe!

Recipe from “Be A Plant-Based Woman Warrior” cookbook by Jane Esselstyn and Ann Crile Esselstyn