Recipe Thursdays Vegan Edition: Simple Lentil Soup

Brrr! While Jack Frost is still nipping at our noses, it's nice to come home to something warm and hearty, like this Simple Lentil Soup. Featured in My Vegan Recipe Journal, this week's recipe is from vegan restaurant Café Blossom in New York City.

Simple Lentil Soup
Serves 4

4 cups water
1 cup dried brown or red lentils
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
2 carrots, peeled and chopped
3 tomatoes, seeded and diced
1-1/2 tablespoons tomato paste
2 teaspoons dried thyme
Black pepper to taste

1. In a large pot combine all ingredients.
2. Slowly bring to a boil, reduce heat, and simmer for 1-1/2 hours over very low heat, stirring occasionally.
3. Add more water to soup to achieve desired thickness.

Image © CGissemann /


Recipe Thursdays: Miso Soup

  Take a culinary excursion to the Land of the Rising Sun and enjoy this easy-to-prepare recipe from The Little Black Book of Sushi.

First make the dashi, or soup stock, then the soup itself, as described.

Miso Soup
Makes 4 servings

Ichiban Dashi (soup stock)

4 cups water
3-inch x 5-inch piece of kombu (kelp)
1 handful of katsuobushi (bonito fish flakes)

Place water and kombu in a saucepan and heat on medium flame.  Remove the kombu as the water just begins to boil. Add the bonito flakes. Don't stir. As soon as the water comes back to a boil, remove the pan from the heat. When the flakes settle on the bottom of the pan, strain the mixture through cheesecloth.

The Soup

1 quantity of dashi
3-1/2 tablespoons medium grade miso paste
2 scallions, chopped
1/2 cup thinly sliced wakame (dried seaweed)
1/2 cup tofu, cut into 1/2-inch cubes

Bring dashi to a boil over medium heat. Put the miso paste into a strainer and hold it over the boiling dashi.  With a wooden spoon, rub the miso into the boiling stock.  Stir the soup. Check for taste; if it needs more seasoning, add a little more miso. Remove from heat. Put the vegetables and tofu into four bowls, add the soup, and serve.

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Image © Bonchan /