It’s that time of year when hearty soups make their annual appearance to warm tummies and comfort us through dark and rainy nights.
This recipe is a staple in our house. It’s tasty, filling and cruelty-free.
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons olive oil
2 garlic cloves
2 large onions, diced
2 stalks of celery. diced
1 carrot, sliced
1 potato, cut into chunks
1/4 cup shoyu or tamari
5 cups veggie broth
3 tomatoes, cut into chunks or 1 can, diced
1 1/2 cups brown or black lentils
Combine the spices in a small bowl. In a large soup pot, over medium-high heat, combine garlic, onions, celery, carrots and potato. Stir in half the spices and the shoyu or tamari. Cook, string frequently until the onions are very tender and just starting to brown.
Add 5 cups of broth, tomatoes and lentils. (For a short cut we use Trader Joe’s, pre-cooked vacuum-packed lentils.) Bring everything to a boil; then reduce heat and simmer with the lid askew for about 30 minuets. Add remaining seasoning mix and cook for another 20 minutes.
Garnish with croutons and a drizzle of olive oil.
Recipe adapted from Alicia Silverstone’s The Kind Diet.