Angie's Birthday Vegetarian Indian Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A friend made this for another friend's birthday and it was amazing! I now make it all the time and make changes here and there, including making it into a cabbage soup diet recipe. I love this with naan and you can add more liquid for a thinner soup. Makes a great meal. Ingredients:
2 cups lentils (red is best but any work) |
2 tablespoons garlic, minced |
1 onion, chopped |
1 bunch celery, chopped |
1/4 cup olive oil |
2 tablespoons curry |
1/2 tablespoon cumin |
2 tablespoons paprika |
2 cups tomato juice |
1/2 cup lemon juice |
1 bunch cilantro, chopped |
Directions:
1. Rinse and drain lentils.
2. Place in pot cover with plenty of water, boil 20 min or until almost soft. (add more water as necessary).
3. Cook garlic, onion, and celery in oil over med to med-high heat until soft.
4. Add spices to veggies, cook another few minutes.
5. Add veggie mix to the lentils.
6. Pour both juices into pot, add cilantro and simmer another 20-30 minutes.
7. Great served as a meal or as a side with other indian dishes.
8. Also works well for low carb.
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