One thing I often hear from people is that they like the idea of going vegan, but they just aren’t sure where to start. If this sounds like you, then you’re sure to enjoy Laura Theodore’s newest book – Vegan-ease. I was fortunate enough to get a copy to preview, and it’s a great cookbook.
From giving helpful tips to get you started, stock your pantry, and clean your kitchen, she has you covered! One really great thing is that each recipe has an ease factor based on the number of ingredients and the amount of time involved in making the recipe (actual cooking time not included). If you’re looking to go vegan or just want to add some meatless dishes to your diet, you’ll find some great recipes in here. She also has entire meal plans in the back of the book if you need help in putting a menu together.
This Red Lentil Curry Soup is great for the chilly weather we have coming, and it’s so simple to make! I sautéed my veggies for a little bit before adding the other ingredients and increased the curry powder, but otherwise left it the same.
One lucky US reader will get the chance to win a signed copy of Laura’s new book!
Quick Red Lentil Curry Soup
Makes 4 servings / Ease Factor 1
Needing only fifteen minutes to prep, with only seven ingredients to assemble, this soup is an excellent candidate for a nutritious lunch or informal supper. As the red lentils cook, they break down to magically thicken the broth. Before you know it, you have a hearty delicious soup, ready to serve.
32 ounces vegetable broth
2 cups peeled and diced red or white potatoes
1½ cups sliced carrots
1 cup red lentils, sorted and thoroughly rinsed (see note)
8 ounces cremini or white button mushrooms, diced
½ cup filtered or spring water, plus more as needed
¼ teaspoon curry powder
Put all of the ingredients in a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Add more water, as needed, if the soup becomes too thick as it cooks. Serve piping hot.
Chef’s Note: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.
Amount per serving, based on 4 servings: 196 Calories; 2g Fat; 0g Saturated fat; 10g Protein; 175mg Sodium; 37g Total Carbohydrate; 7g Sugars; 10g Fiber
Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.