Curried Lentil Soup
A vegan red lentil and okra soup delicately spiced with Jamaican curry will warm the soul as the weather cools.
Large Wooden Spoon
- 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.