Red Lentil Soup with Carrot and Ginger

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: The Potatoes:

4 potatoes

¼ tsp turmeric

¼ tsp ground cumin

¼ tsp ground coriander

¼ tsp Aleppo pepper or ¼ tsp paprika and ⅛ tsp cayenne

⅛ tsp black pepper

⅛ salt

3 cups water

subheading: Red Lentil Soup:

2 cups red lentils

1 cup finely diced onions

¼ cup grated ginger, plus 1 Tbls divided

2 Tbls grated garlic (about 4 cloves)

2 cups grated carrot (2 to 4 carrots, depending on the size)

1 tsp ground cumin

1 tsp ground coriander

1 tsp Aleppo pepper or 1 tsp paprika and ¼ tsp cayenne

¼ tsp black pepper

3 Tbls sweet red pepper paste (or 1 jarred red pepper blended)

4 tsps sweet white miso or chickpea miso (optional)

8 cups of vegetable stock or water (preferably hot)

Splash (about 1 Tbls) of apple cider vinegar to the whole pot or a few drops per individual bowl (optional, just before serving)

Directions at thenoilkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer