This is a soup that I make when I want something healthy and hearty and I don’t have time to go to the store. It’s great when you come back from a long trip and you don’t have anything in your fridge. Or when you didn’t expect to be cooking and you need to throw something together. I like to keep a few key items in my pantry for just such times so that I can always throw together a soup or pasta for a quick, healthy meal. This soup is an Indian spiced red lentil soup. It has coconut milk for creaminess and chunks of tomato add a bit of texture and tangy-sweetness. Oh and did I mention it’s vegan? I keep naan in the freezer which I defrosted, brushed with olive oil and toasted. The result was a filling, healthy and warm meal that were the perfect antidote to the rainy weather we have been having. What is you favorite pantry meal?
Vegan Pantry Lentil Soup
-1 Shallot, finely chopped
-2-3 Garlic Cloves, crushed
-2 Cups Red Lentils, rinsed
-1 Can Coconut Milk
-1 Can Chopped Tomatoes
-Veggie Stock or Broth
-Salt and Pepper*
-Naan for serving
1. Saute garlic and shallot in a bit of olive oil until soft.
2. Add lentils, tossing to coat.
3. Add spices and stir.
4. Add coconut milk, tomatoes and enough broth to cover lentils by an inch or so.
5. Bring to a boil, cover and simmer on low until lentils are cooked – approximately 45-60 minutes. Add more broth as needed to achieve desired consistency.
6. Serve with naan.
*As you may notice, I do not give exact measurements on a lot of ingredients. This is because I believe that it is vital to taste and adjust seasonings to your liking as you cook. For general guidance in this recipe, I would start with 2 teaspoons of cumin, 1/2 teaspoon of garam masala, and 1/2 teaspoon of ground coriander. Then just keep tasting and adjusting! Go light on the spices – you can always add more later.