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Ingredients
Soup
- 2 Tbsp Olive Oil
- 1 Onion large, diced
- 3 Cloves Fresh Garlic minced
- 2 Bay Leaves
- 1 Tsp Salt
- 2 Cups Green Lentils washed
- 7 Cups Veggie Stock or Filtered Water (or mix of both!)
- 2 Tbsp Lime Juice or to taste
- Nonstick Cooking Spray
- 7 Pineapple Rings
- Slice of Lime garnish, optional
- Hot Sauce garnish, optional
Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 2 Ancho Chile dried, seeds removed, ripped into bite size pieces
Ingredients
Soup
Chili Powder
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Instructions
- We’re going to make our own ancho chile powder! Preheat a small skillet over medium-low heat. Add the cumin seeds and ancho chile pieces and stir often, until fragrant and toasted, 3 to 5 minutes.
- Transfer to a spice grinder (we use a clean coffee grinder) or small food processor and grind to a coarse powder. Some bigger pieces of chile are okay. Add the coriander seeds and pulse a few times to crush them—you don’t want them completely ground to a powder, just broken up pretty well.
- Preheat a big stockpot over medium heat. Saute the onions in the olive oil until transparent, 5 to 7 minutes. Add the garlic and cook for another minute. Add the chile powder and mix into the onions. Add the bay leaves, salt, lentils, and 7 cups of water. Mix well. Raise the heat to high, cover, and bring to a boil. Once the soup is boiling, lower the heat to medium-low and let simmer for 30 minutes, stirring every now and then.
- Meanwhile, heat your grill pan over high heat or preheat a broiler. Spray your grill pan with cooking spray and grill the pineapple slices for 4 minutes on each side, or until grill lines appear. If using a broiler, cook on one side for 3 minutes and on the other for about 2 minutes, until the pineapple begins to brown and slightly caramelize.
- Once the lentils are tender, add an extra cup of water/stock if you think the soup needs thinning. Add the lime juice and stir.
- Remove the bay leaf. Use an immersion blender to puree about half the soup. If you don’t have an immersion blender, use a potato masher to mash it up a bit, until the desired thickness is achieved. Taste and adjust the salt.
- To serve: Ladle into bowls and top with a pineapple ring, a slice of lime, and a few dots of hot sauce.
Recipe Notes
Reprinted with permission from Veganomicon.
Read the blog post where this recipe originally appeared: Vegan Lentil Soup Recipe from Veganomicon