Not being a vegan, I can't imagine the agony of such an existence. But when I eat this vegan soup, I don't miss meat or dairy at all.
Step 1: Ingredients
1 chopped onion
2 cloves of garlic, chopped
2 cups vegetable stock or water
1 can of diced tomatoes
1 can of light coconut milk (or regular)
1 cup lentils (red are my favorite but other kinds will also work)
1 t cumin*
1 t coriander
1/4 t cardamom
1/4 t cinnamon
2 t ginger powder
1/4 t cayenne pepper
1 t salt
2 t minced ginger
bunch of chopped fresh cilantro (up to 1 cup chopped)
*You can also use 1 T garam masala in place of the cumin, coriander, cardamom, and cinnamon.
You will also need:
-A large pot or dutch oven
-A wooden spoon or paddle
(PS, This recipe is an altered version of ones I found here and here, as well as one a friend gave me which I later lost.)
Step 2: Prep!
1. Chop the onion and garlic
2. Measure all of the spices and salt into one container
3. Open the can of tomatoes and can of coconut milk
4. Chop the cilantro and cut the lemon in half
Step 3: Carmelize!
2. Add your onions and garlic and quickly stir them until they absorb some of the heat of the oil. Let them cook for about 6 minutes or until they are translucent. Stir them once in a while to make sure they don't stick or burn.
Step 4: Pile It In!
(At this point I realized I didn't have quite enough lentils, so I added some quinoa, which turned out great.)
Let the liquids heat up to a simmer, then cover and reduce heat. Let the soup simmer for about twenty minutes or until the lentils are tender. Remove from heat.
When you are ready to serve the soup, add your chopped cilantro and then squeeze the lemon halves over it. Garnish with additional cilantro sprigs.
Eat it! This soup is also good reheated from the fridge or from frozen.