It’s last call for the Michigan summer veggies now that the temps have chilled. The first hard freeze is due any time now. So, grab the vegetables from your local farm stand, and make this warming soup! Pick up a few extras, because tomatoes and green peppers are so easy to freeze. Then, you can make this soup with MI vegetables this winter. (Just core the tomatoes and cut the green peppers into strips and lay them both on a cookie sheet in the freezer until frozen solid. Then, pull them out and store them in the freezer in freezer containers.)
1.5 cups dry red lentils
4 cups water
4 Tbl cooking oil
1tsp mustard seed (brown or black)
1 tsp cumin seed
2 tsp coriander powder
1 tsp curry powder
1 tsp chili powder
1 tea salt, or to taste
½ cup chopped carrot
¾ cup chopped celery
¼ cup chopped green pepper
1 cup chopped tomato
Additional water to thin if necessary
Rinse and drain the lentils and cook with the 4 cups of water until soft (about 15-20 minutes).
Heat the oil in a soup pot, and add the mustard and cumin seeds. Cover the pan! When the seeds pop, add the other spices and the vegetables and sauté until soft.
Add the cooked lentils and additional water as needed for desired consistency. Simmer another 10 – 15 minutes before serving.
This recipe was originally printed in the Kripalu Kitchen cookbook. We’ve been making it for several years and have made a few adjustments to suit our taste. Give it a try!
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