It's October, and my palate is officially craving soups for fall! Tonight's post will probably be the first of many soup dishes in the weeks to come.
To start, combine 1 and 3/4 cups dried lentils, 2 quarts (8 cups) water, 1 cup diced carrot, 1/2 tsp. salt, a dash of dried thyme, 2 crushed garlic cloves, 2 parsley sprigs, and 2 bay leaves in a Dutch oven. Bring to a boil, then cover, reduce heat, and simmer for 45 minutes.
Note: although the original recipe called for brown lentils, I had a green at home, which are just fine are nearly interchangeable as a substitute.
Meanwhile, melt 2 tablespoons vegan butter (such as Earth Balance) in a large skillet over medium-high heat. Add 3 cups chopped onion and 1 teaspoon ground cumin; saute for 10 minutes - the onion should be browned by the end.
Stir the onion mixture into the lentil soup once the soup has finished simmering; discard the bay leaves and parsley sprigs. Stir in 6 cups torn Swiss chard, then simmer the soup, uncovered, for 10 minutes.
Remove from heat and stir in 1 tablespoon lemon juice and 1/2 tsp. black pepper.
Ladle 1 and 1/3 cups soup into each of 6 bowls. Top each serving with 1 tablespoon plain soy yogurt (such as Silk). Each serving of soup is 290 calories.
Swiss chard $1.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html