1 TBS. Better than Boullion vegetable base or equivalent
few dashes red pepper sauce/Tabasco OR 1 TBS. SRIRACHA (adds heat)
fresh ground pepper
freshly chopped parsley--OPTIONAL
Instructions
First off, just as a side note, the bay leaf & cumin help soften the lentils & makes them more digestable. So don't omit these, if possible.
Heat oil in large pot on medium heat. If omitting oil, have about ½ cup water handy.
Dice onions, mince garlic.
Add onions & garlic to pot, stirring occasionally. Saute for 3-4 minutes on medium heat, or until translucent. If omitting oil, add 1 tablespoon of water as needed to prevent sticking to the pot. I myself find a little olive oil brings out the flavor of the onions & garlic better, but no worries if you're going without. It will still be tasty!
Peel carrots & cut into half moons or dice.
Add carrots to pot & saute for 1 minute.
Rinse lentils & quinoa in a small sieve or colander. Add lentils & quinoa to the pot. Cover the lentils with water--add enough water so that the water fills the pot about ⅔-3/4 full. You don't need to be exact here--this is the beauty of soup!
Bring water to boil, then turn down to medium (or medium low) & simmer for 20-25 minutes or until lentils are soft.
Add tomatoes & sauce or paste, along with Better than Boullion, salt, ground pepper, & red pepper sauce.
Remove the bay leaf.
If you'd like, add freshly chopped parsley to taste, stir in, & serve.
Leftovers keep for up to a week in a tightly sealed container, or freeze leftovers for up to 3 months.
OPTIONAL ADD-INS: ½ cup TVP (textured vegetable protein) (add to the soup 10 minutes into lentils cooking time, increase salt by ½ tsp); 2-3 veggie dogs, sliced.
Notes
Additional Nutrition Info: 3 WWP points per serving; nutrition info is calculated using 3 tablespoons oil.
Nutrition Information
Serving size: 1/24 of recipe Calories: 143 Fat: 1.8 g Carbohydrates: 24 g Sugar: 1.6 g Sodium: 297 mg Fiber: 6.5 g Protein: 8 g
Recipe by bring joy at https://bring-joy.com/2015/09/24/curried-lentil-soup-recipe