Curried Lentil Soup
A vegan red lentil and okra soup delicately spiced with Jamaican curry will warm the soul as the weather cools.
Appetizer, Main Course, Side Dish, Soup
African American, Caribbean
Large Wooden Spoon
Organic Red Lentils
Organic Olive Oil
Organic Red Onion chopped
No Chick'n Bouillon Cubes
Jamaican Curry Powder
Organic Ginger Root grated
Jane's Krazy Mixed-Up Salt
Chef Curlardee Jerk 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.
African Heritage Diet, Cold Weather, Fall, Gluten Free, Plant Based, Vegan, Vegetarian, Winter