Curried Lentil Soup
While it may come as a surprise, no indigenous people in the world are vegan. Perhaps you may be thinking about the Jain Hindu people as you’re furiously Googling, hoping to prove me wrong, but they are traditionally lacto vegetarians. I have no personal vendetta against veganism. If you don’t want to eat animals fine; but it is not the healthiest diet on the planet nor is it more moral. Plants too are sentient beings which is why the Jain refuse to eat any root vegetables. I am always fascinated with how amazing the food tastes minus garlic or onions – consistently, it was the best food I tasted in Mumbai. With that out of the way, I made a vegan Curried Lentil Soup this week and it is worthy.
Poverty is a great motivator. People have always tended to eat what is affordable to them and in their environments whether they live in a food desert or the Sahara. African Americans and lots of other BIPOC worldwide were, and are, plant based eaters because they cannot afford meat. When their economic status changed so did what they dined upon. It was considered an embarrassment if you could not afford meat.
Some in this country today have too many choices not realizing the realities behind the cuisines they daily mimic. At least know why you’re doing something before doing it. I paired my Curried Lentil Soup with two small chicken wings one day and a veggie Italian sausage sandwich another because I am blessed to.
Curried Lentil Soup
- Paring Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Large Wooden Spoon
- Medium Saucepan
- 4 cups Water
- 1 cup Organic Red Lentils
- 1 cup Organic Okra
- ¼ cup Organic Olive Oil
- ¼ cup Organic Red Onion chopped
- 2 cloves Organic Garlic
- 1 No Chick’n Bouillon Cubes
- 1 tsp Jamaican Curry Powder
- 1 tsp Organic Ginger Root grated
- 3 sprigs Organic Thyme
- 1 tsp Jane’s Krazy Mixed-Up Salt
- ½ tsp Chef Curlardee Jerk Seasoning
- 1 dash Harissa Seasoning
- Rinse lentils in a colander, remove any stones, debris or rotten lentils.
- Add water to saucepan along with lentils. Place on stove and turn heat to high. Monitor closely so that the liquid does not boil over.
- Chop vegetables and spices.
- Once the water begins boiling, turn the heat down to low and add all seasonings and vegetables.
- Cover and cook for about an hour. Stir periodically to make sure the soup is not sticking to pan, if it is turn the heat off and remove the saucepan from the burner.
- Optional: If you prefer your soup less lump prone you can run it through a blender or food processor after cooking.