Sometimes it seems that plant-based food is affordable only for rich and wealthy. But why? Because of colorful photos? Well, that is just a trick of bloggers and influencers to attract your attention:)
Most of MY daily, plant-based food is inexpensive, and I would even say – it is CHEAP:)
Let’s cook together simple lentil soup. Please be informed, I made nice photos of inexpensive food products for this post! How do you like them?:)
Daily Lentil Soup: two versions of the same thing
|EQUIPMENT||soup pot, immersion blender|
|Passive time||30 min|
|Active time||25 min|
|TOTAL TIME||55 min|
|Red lentils, dried||100 g||1/2 cup|
|Water for cooking||1 liter||4 cups|
|Mini assortment of vegetable pieces (whatever you find in your fridge): celery root (celeriac), beetroot, cauliflower, celery stems, fennel head, broccoli, leek, red bell pepper||500 g||4 cups of chopped veggies|
|Fenugreek seeds, powder||1/2 tsp||1/2 tsp|
|Sichuan pepper or black pepper, powder||1/2 tsp||1/2 tsp|
- Wash lentils thoroughly: pour water in a bowl with lentils, stir. Drain off the water and refill with clean water, repeat until the water runs clear
- Soak lentils in water for at least 30 min, then again wash and drain
- Cut vegetables in approximately 2×2 cm cubes
- In a soup pot, bring water to a boil, add red lentils and cook them for 5 min on a medium heat
- Add long-cooking veggies like carrots / celeriac / beetroot and cook on a medium heat for 10 min more
- Add cut onion and garlic and fast-cooking veggies like bell peppers, cauliflower, broccoli, fennel, and leek. Cook for 10 min more
- Remove pot from heat and blend the mixture using immersion blender. Serve hot.
- Follow same steps as in Version #1 till the soup is cooked (step 6)
- Then just serve (do not blend) the soup with whole lentils and veggie pieces. Serve hot.
Good to know
- Vegetables like white cabbage, cucumber, radish, tomatoes may give a bit watery taste when cooked – avoid them in this recipe. If you desire to add potato – add just one. Adding more potatoes changes the good final taste and consistency of the soup
- Red lentils are light-yellow when cooked. The reddish color of the soup comes from carrots and red bell peppers.
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Would you like to get more recipes?
Please take a look into my first cookbook!!!
Best reviewer writes about this book: Dr. Alisa Palatronis has “cooked up” a very interesting cookbook! I am intrigued by the ingredient choices for some recipes and can’t wait to try them all! My palate is anticipating them all. I did try a few right away since I had the ingredients on hand. The Mascadates from Bożena and Almonds in Heaven were very tasty! I also tried the Hello Hasselback Potato too, they were delicious!! My next recipe will be Delights from 1001 Nights for a sweet treat since I love chickpeas.
This cookbook is one of a kind and I look forward to trying all the recipes and passing it along to my vegan friends and non vegan friends alike. Thank you Dr. Palatronis for this special treat, you have a way with enticing ones palate with your pictures and ingredients combinations.