Garam Masala Lentil Soup

Garam Masala Lentil Soup

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Ravenous when I returned home, I whipped up this salad. Romaine lettuce, sauerkraut, green pepper, sun dried tomatoes, chopped brazil nuts, pumpkin seeds and a (store-bought) olive oil and mango dressing. Topped off with a dash of Herbamere and fresh ground black pepper. As I was slicing and dicing I decided to make a really quick soup to eat for dinner later. I opened the spice drawer and I was immediately drawn to the smell of cumin and cinnamon and grabbed both jars.  These two spices happen to be ingredients commonly used in garam masala; I really went for it and grabbed a jar of garam masala, too. Go big or go home, right? I think you will love the simplicity of the preparation and the robustness of the flavor. Saute shallots, carrots and celery for 3 – 5 minutes. Add the garam masala, cinnamon and cumin plus the lentils and bay leaf. Add the vegetable broth and water, stir, and cover the pressure cooker by locking the lid in place. Cook at pressure for 7 – 10 minutes at sea level (I cooked this for 15 minutes at 6,000+ elevation). Allow for a natural release at sea level (use a quick release if cooking for 15 minutes at higher elevation. Remove the lid, away from you, and stir in salt (if desired). Bring to a boil on medium high for 3 – 5 minutes, reduce heat to low and simmer for 25 – 30 minutes. I fell in love with my plant-based diet ... I am proof that you are never too old to change! Now a certified vegan lifestyle coach and educator, I will work with you to make changes that matter. This site is community-based and peer supported. It is simply a place for individuals to share their experiences. The information on this site should not be construed as treatment. If you need medical assistance or counseling, contact a professional of your choosing.

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