Curried Lentil Shepherd’s Pie This exotic version of a traditional meat-based dish, which is hearty and flavourful, is a popular lentil main dish here. Vegetable Mixture 2 medium or large sweet potatoes, peeled and cubed 1 medium head cauliflower, chopped 1 tbsp extra-virgin olive oil …
Lentil and Sweet-Potato Soup It’s that time of year…the blustery weather of early fall calls for some warming hearty soups. 1 cup lentils 1 tbsp olive oil 1 sweet potato, peeled and cubed ½ cup chopped onions 1/2 cup chopped leek or celery 1 red …
Thai-Inspired Red Lentil Soup (GF, V)
This recipe from the second Thirteen Moons cookbook is so simple, flavourful, and filling.
Yield: 8 servings
2 tablespoons (30 mL) coconut oil
1 small white onion, finely diced
2 tablespoons (30 mL) cumin seeds
1 tablespoon (15 mL) ground coriander
¼–½ teaspoon (1–2.5 mL) cayenne
1 cup (250 mL) red lentils
4–5 cups (1–1.25 L) vegetable stock or water
1 (14-ounce / 398 mL) can coconut milk
2 tablespoons (30 mL) minced ginger
2 tablespoons (30 mL) lemon zest
5 tablespoons (75 mL) lemon juice (about 2 lemons)
Salt and freshly ground pepper, to taste
Handful of chopped cilantro, for garnish
1 avocado, diced, for garnish
Put the oil in a soup pot and heat over low heat, add the onion, cumin seeds, coriander, and cayenne and sauté until the onions are limp.
Add the lentils, stock, coconut milk, and ginger. Bring to a boil, and then reduce the heat and simmer, covered, for 30 minutes, or until the lentils are soft.
Stir in the lemon zest, lemon juice, salt and pepper, and a little of the cilantro.
Serve in individual soup bowls, garnished with the cilantro and diced avocado.
I made this at the last full moon dinner and it was a hit. It might be a good addition to your Thanksgiving weekend menu, especially if you have any vegans around the table. Beet and Black Lentil Curry 1 tbsp coconut …
