Curried Lentil Soup with Coconut and Cashews

Vegan

Curried Lentil Soup with Coconut and Cashews, plato

Adapted from Going Veggie by Trudy Slabosz

This dish would go great with rice or naan bread but it makes a good, hearty meal on its own as well. Lentils are a great source of vegetarian protein, fiber and iron. What makes this recipe even better is the fact that it’s a curry dish. The cashews give it a nice texture and the coconut also adds a nice little tweak to the flavor.

Ingredients:

  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 yellow onion, finely diced
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 2 teaspoons minced fresh ginger
  • 1 pound (450 grams) red lentils
  • 14 ounces (400 grams) tomatoes, roughly diced
  • ½ teaspoon raw or turbinado sugar
  • 6 cups vegetable stock
  • ¼ cup raw cashew nuts, roughly chopped
  • ¼ cup shredded coconut

Directions:

  1. In a pot, heat the oil and mustard seeds over high heat until the seeds start to pop.
  2. Add the onions and sauté over medium heat until soft.
  3. Turn down the heat a little. Add the cumin, garam masala, turmeric and ginger. Continue to cook over medium-low heat for another minute until fragrant.
  4. Add the red lentils and toss to combine. Add the tomatoes and sprinkle with the sugar. Bring the heat up to medium-high and add a splash of the stock, continuing to toss the tomatoes and lentils with the spice mixture for a minute or so, adding more stock when needed to stop it from sticking.
  5. Add the remaining stock and bring to a gentle simmer. Cook uncovered for about 25 minutes, until the lentils are soft and the soup is a thick stew.
  6. Serve in warm bowls topped with the cashew nuts and shredded coconut.

Comments: The original recipe says it serves four though it really is a lot of food. My parents and I didn’t even finish half and we froze the leftovers. I would say it serves at least eight people. The book also suggests adding golden raisins as a topping however I don’t like raisins so I skipped that part. This recipe has relatively little hands-on time but I do recommend having all the ingredients ready beforehand because you have to work fast.

Curried Lentil Soup with Coconut and Cashews

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Oven-Baked Falafel

Vegan

la foto 5

Adapted from Chocolate & Zucchini

I meant to make these on Monday, August 11, 2014 for Meatless Monday, but I forgot to soak the chickpeas the day before. Do not do as I did!

Ingredients:

  • 400 grams dried chickpeas
  • 1 chopped onion
  • 1 clove garlic
  • 4 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground corainder
  • 1 tsp paprika
  • 1 bunch parsley, to taste

Directions:

  1. The day before, put the chickpeas in a large bowl and cover with fresh water by 5 cm (2 inches)
  2. The next day, rinse and drain and place in the bowl of a food processor along with the onion, garlic, flour, olive oil, salt and spices. Pulse, stirring regularly, until even. Fold in the parsley.
  3. Cover and refrigerate for at least 1 hour.
  4. Preheat the oven to 360F (180C) and grease a baking sheet.
  5. Shape the mixture into balls and place them on the sheet. (I gota round 40)
  6. Insert into the oven and bake for about 20 minutes or until golden. Flip the falafel halfway through.

 

Comments: It is a very easy and simple recipe. It does take a while because you have to soak the chickpeas. We had them with pita bread. I meant to make hummus to go along with them but I didn’t get the chance to do it. Instead, we had them with sour cream, lettuce and julienned carrots.