You may or may not know that I’ve been vegan for almost 20 years and since then both my mom and ad have also gone vegan, in addition to some cousins and friends. It’s been so much fun to see them take the plunge and commit to a healthier lifestyle.
I have to say that my greatest convert is my mom. She loves to cook now, took a cake decorating class and champions a plant based diet to everyone she meets, including her patients. So I’m always excited when she experiments in the kitchen and comes up with something yummy like this curried red lentil soup.
So please enjoy my mom’s, aka Yach’s vegan curried red lentil soup recipe!
- 1 cup vegetable broth
- 3 tablespoons chopped green onions
- 1 garlic clove, minced
- 1/2 large tomato, diced
- 2 tablespoons finely minced cilantro
- 1 cup diced carrots
- Goya Adobo, to taste
- 5 cups water
- 1 1/2 cups red lentils
- 2 cups spinach, chopped
- 2 teaspoons vegan chicken bouillon
- 1 teaspoon curry powder
- 1 teaspoon lime juice
In a medium pot, saute the onions, garlic, tomato and cilantro in the vegetable broth, over medium heat.
Once the veggies are soft and fragrant, add the remaining water and adobo seasoning.
Bring to a boil and once boiling, add in the carrots and lentils.
Bring to a boil then reduce to medium heat, stirring so that the lentils don’t stick to the bottom of the pot. Add in the curry, bouillon as well as salt and pepper, to taste.
Cook for 15-20 minutes, until lentils are tender then add in the spinach. Cook for 3-5 minutes until spinach is tender. Remove from heat, add in lime juice, serve and garnish with cilantro.
