Angie’s Powerful Lentil Soup with Veggies (Hot) Vegan Friendly

This soup was filled with delicious veggies and lentils. Below are all the steps to completing a delicious meal that will provide you with Fiber, Protein, healthy carbs and nutritional compounds to build and strengthen your immune system. A full pot lasted my spouse & I three days and each day tasted better than before. Also great for post workouts to nourish your body and provide sufficient protein to the muscles and aid in recovery.  Make sure to grate a whole ginger root into your pot of Lentil soup as it will minimize any gassy compounds.  You can use less dashes of seasoning to make your soup less spicy or you can use bell peppers instead of jalapenos.

What you will need:

  1. Half a bag of Lentils
  2. Strainer
  3. Swizzel Stick
  4. 4 cups of water
  5. 1-Whole Onion (Sliced)
  6. 1-bunch of green scalions (Sliced)
  7. half of 1 bunch of Celery (Sliced)
  8. 1- big carrot (Sliced)
  9. half of Green and Butternut squash (Sliced)
  10. 1- Whole potato (Sliced)
  11. 1-whole chayote (Sliced)
  12. 2- corns (Sliced)
  13. Half a bunch of Cilantro
  14. 3-heads of Garlic (Sliced & minced)
  15. Half of a jalapeno ((Sliced)
  16. Ground black pepper (5 dashes)
  17. Sicilian Sea Salt (5 dashes)
  18. Cayenne Pepper (5 dashes)
  19. Tumeric (half teaspoon)
  20. Ground Cumin (half teaspoon or 2 dashes)
  21. 1 root of Ginger (grated)

PREP TIME: 15 minutes

COOK TIME: 30 MINUTES

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Rinse lentils throughly & well
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Scan the lentils for stones, rocks or any other particles

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Fill up water half way to pressure pot, remember you will need a lot of space for all of your ingredients

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Place lentils on stove top, but don’t turn fire on yet

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Begin slicing & mincing all of your ingredients. Begin with 1- Whole Onion

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Don’t forget to wash all of your veggies, here I started with the green scallions

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Rinse the celery

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Rinse & brush your carrots. I use the big natural carrots

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Rinse:
1 – Whole potato
1 – Chayote
2 – Corns

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Rinse and use half a bunch of Cilantro

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Continue slicing up your veggies

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I sliced mine into very small pieces

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Slice up big chunks of carrots

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Also cut up chunks of corn

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Keep Slicing

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I first slice up the long side of the garlic & then cut in through it, cutting it into 4 minced blocks

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Every time you cut something up, dump it to the pot. Continue slicing up Celery

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Cut up your Chayote

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Cut up your potato into medium sized chunks

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Green Squash into big chunks as well

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Cut Butternut Squash into large chunks

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Sliced Squash

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I use half of a jalapeno to spice it up a little sliced and seeds removed

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All of my veggies are in, now time for seosoning

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Grind about 5 twists of ground black pepper

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5 dashes of Sicilian Sea Salt or which ever sea salt you may already have

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5 dashes of Cayenne pepper (use 2 for less spice)

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1/2 teaspoon of tumeric powder

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2 dashes of Ground Cumin

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Stir it all up & don’t forget to MINCE GINGER (not shown)

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Cover your pressure pot and cook on med/high heat for 30 minutes

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Release pressure once your soup is cooked. Be careful with pressure pots as all the pressure and hot temperature must be released before openning pot

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Rinse your pressure pot with cool running tap water for 3-5 minutes to minimize temperature.

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Walaaa!!! Use a Swizzel Stick to mash up the Lentils. You’ve got yourself a delightful Lentil Soup & it is just a bit on the spicy side.

Lentil Veggie Soup

Lentil Veggie Soup

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3 Comments

  1. Pingback: Curried Red Lentil Soup « Putney Farm

  2. Pingback: Cream of Lentil Soup Recipe | Prettily | Prettily

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