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Terris' Spicy Vegan Lentil "Soup"

Lentils with Indian flavors

Most of the liquid will be absorbed by the lentils so this dish will be more of a cassole than a soup. This recipe yields 10-12 large bowls. Great for leftovers and lunch-at-work!

Credits:

I started with this recipe.

Estimates:

Prep time: 30-45 mins, depending on whether you have help chopping or drinking
Cook time: 20 mins

Ingredients

  • 1 bay leaf
  • 1 Tbsp salt
  • 2 tsp cumin
  • 1 tsp curry powder
  • 2 tsp roasted paprika
  • 1/2 tsp garam masala
  • 1 tsp roasted chipotle powder 
  • 4 yellow potatoes
  • 6 oz crimini mushrooms, sliced
  • 1 cup dry lentils
  • 1 fresh jalapeño finely chopped
  • 1 large yellow onion
  • 1 pound cherry tomatoes - or add two more tomatoes
  • 1 large whole tomato
  • 3 carrots, chopped
  • 1 lb cauliflower, chopped
  • 1 lb broccoli florets, chopped
  • 6 oz tomato paste
  • 2 Tbsp olive oil
  • 1 lemon, juiced (about 2 tablespoons)
  • 3 cups vegetable broth

Instructions

  1. Sautee the oil, garlic, and onions for 5 minutes in medium-low heat in pressure cooker (no pressure yet!)
  2. While that's happening, use a food processor to puree the tomatoes, jalapeño, and tomato paste
  3. Add all the things except broccoli to the pressure cooker
  4. Pressure cook under medium-high heat for 15 minutes
  5. Turn off the heat and release the pressure
  6. Add broccoli
  7. Wait 10 more minutes with the lid on

Comments

Unknown said…
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Unknown said…
Don’t make the mistake of too few potatoes! Add more!
ter said…
This comment has been removed by a blog administrator.
Unknown said…
This comment has been removed by a blog administrator.
Unknown said…
This comment has been removed by a blog administrator.

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