28 Plant-based_Easy_Peasy_Cookbook_2021_En_Web_for_ePub-31
Plant-based Proteins Recipes Made Easy-Peasy!
Soups and Salads
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Ingredients
500 mL (2 cups) uncooked red split lentils
45 mL (3 tbsp) vegetable oil
2 onions, chopped
4 cloves garlic, sliced
2 mL (1⁄2 tsp) ground turmeric
7 mL (1⁄2 tbsp) salt
5 mL (1 tsp) black pepper
1 L (4 cups) lower sodium vegetable broth
750 mL (3 cups) water
30 mL (2 tbsp) chopped ginger
500 mL (2 cups) frozen corn
Instructions
1. Wash lentils in a strainer until the water runs clear and reserve.
2. In a large pot, heat oil on medium heat. Add onions and cook for 2 to 3 minutes or until softened. Stir in the garlic and cook for 1 minute. Add the turmeric, salt, and pepper.
3. Add the lentils, broth, and water. Bring to a boil and reduce to a simmer. Cook uncovered for 20 minutes or until the lentils are tender.
4. Stir in ginger and using a hand blender, blend until smooth.
5. Stir in the corn and return to a gentle simmer. Cook for 5 minutes to warm through.
Prep time: 15 minutes Cook time: 30 minutes
30
15
8
8 Servings
This filling soup is easy to make and exactly what you will need on a cold winter day.
Corn and Lentil Soup
31
Plan it out
If you don’t have an immersion blender, carefully ladle some of the soup into your regular blender and blend until smooth. If you like your soup chunky, you don’t need to blend this soup at all.
Serving suggestion
For a heartier meal, serve with dumplings, pasta, or toasted whole wheat bread.
