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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is vegan and gluten free. I wrote this recipe with exactly what I used - but you can use any old veggies you have in the fridge. You can also use any type of lentils - the cook time may differ however. Ingredients:
1 tablespoon oil |
1 small onion, chopped |
2 garlic cloves, minced |
1 inch gingerroot, minced |
1/2 acorn squash, diced |
2 carrots, diced |
2 heads broccoli, cut into florets |
1 cup brown lentils, rinsed and sorted |
1 teaspoon coriander powder |
1 teaspoon cumin powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon dried chili (or to taste) |
3 cups vegetable broth or 3 cups water |
1 teaspoon salt |
Directions:
1. In a large dutch oven or soup pot cook the onion in the oil over medium high heat. Cook for about 5 minutes, or until tender and translucent. Add the garlic and ginger, cook an additional 30 seconds.
2. Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
3. Stir until all of the veggies are coated with the spices. Add the vegetable broth and bring to a boil.
4. I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes. Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
5. If you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
6. Add the salt just before serving.
7. Serve over brown rice.
8. Delicious the next day as leftovers!
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