lentil eggplant soupThe weather is turning cooler here in the land of sunny hot, and the cooking mind turns to comfort food: soups. How to make those tasty vegan soups rich and yummy.

Lentils are a food eaten by peasant populations for a long time. Lentils are primarily French, and southern French cooking involves many of these tasty little pulses. They are also popular in Indian cooking as dals and dips. I like them in stews and soups. This recipe that I developed is one of my favorites so far. You can find it in my cookbook Delectable Vegan Soups.

Enjoy this soup on a cold winter’s day with warm tortillas or crusty bread.

Recipe Wednesday: Lentils and Vegetables
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
  1. 2 tbsp sunflower oil
  2. 1/8 cup red peppers, diced
  3. 1/8 cup green peppers, diced
  4. 2 jalapeno, diced (optional)
  5. 1/8 cup carrots, small dice
  6. 1/8 red onions, small dice
  7. 1 tbsp (more or less) garlic, finely chopped
  8. 1 zucchini, medium dice
  9. 1 yellow squash, medium dice
  10. 1 cup lentils
  11. 4-5 cups Vegetable Stock
  12. 1 tbsp turmeric
  13. 3-4 curry leaves (found in specialty markets, or Asian grocers)
  14. S & P to taste
  1. Heat up the pan, add the sunflower oil.
  2. When the oil is hot, add the onions, peppers, carrots and garlic
  3. Lower the heat to simmer, and “sweat” the vegetables until the onions start to turn translucent.
  4. Add salt to the veggies as they sweat.
  5. Add the zucchini and squash, stir for a bit and let them cook,
  6. Add in the lentils.
  7. Add the vegetable stock.
  8. Bring the soup to a boil
  9. Turn the heat down to a simmer.
  10. Add turmeric, curry leaves and salt and pepper.
  11. Cook until the lentils become soft (it’s ok if they get mushy, but you don’t want the squash and zucchini mushy), approximately 1 hour.
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