Vegan Gluten-Free Soup
A Delicious, Warm, and Nutritious Vegan Soup
My husband and I like to take long walks in our neighborhood in the morning. When we come home, the perfect lunch is some warm soup with lots of protein and nutrients. Soak the lentils before you leave for your morning walk. This recipe takes about a half hour to prepare. Enjoy!
¼ cup red or yellow lentils (masoor dal or moong dal) soaked for ½ hour
1 large carrot diced
1 cup red or green cabbage chopped
1 small green bell pepper cut into small pieces
15 green beans cut into small pieces
½ cup green peas (or you can use 1 ½ cup of frozen mixed veg instead)
1 large sweet potato cut into 1 inch round
2 large tomatoes diced
8 oz. firm tofu cut into small cubes
1 tsp. white vinegar (or lemon juice)
Salt and pepper to taste
Mix all ingredients with 8 cups of water
Cook for 10 to 15 minutes till vegetables are cooked.
Remove from stove
Add one of the following to the hot soup:
-
1 cup of broccoli florets
-
4 bok choy (washed and leaves separated)
-
Or 4 oz. of fresh spinach
Optional: add hot pepper sauce, more lemon juice and salt to taste
Tips: I use my pressure cooker to make this soup which keeps the flavors intact. If you use pressure cooker make sure to turn the heat off as soon as you think there is enough steam. This soup is ready in 5 minutes.
You may substitute any seasonal vegetables you like.
Exhale and Relax!
Sudha Chef indien et de la nutrition Fée
(Indian chef and nutrition fairy)
