Recipe of the Month: Vegetarian Hearty Soups

Lentil Vegetable Soup

1 Tbs. olive oil
1 large onion, diced
2 cloves garlic, finely chopped
1 tsp. curry powder (or ground cumin)
1 carrot, diced
1 potato, peeled and diced
1 cup dry red lentils, rinsed and drained
4 cups chicken/ vegetable broth or water
¼ tsp. pepper
Salt to taste
1 Tbs. lemon juice
Dash of Tabasco sauce

Heat the oil in a large saucepan. Add onion and garlic and cook until tender.
Mix in curry powder and cook for 30 seconds, then add carrot & potato. Add lentils and broth/ water, salt and pepper.
Simmer; covered for 30 minutes.
Turn off heat. Puree and add lemon juice and Tabasco.


Gypsy soup

3 tablespoons olive oil
2 cups chopped onion
2 cloves chopped garlic
2 cups sweet potatoes -- chopped &
peeled (Or winter squash)
1/2 cup chopped celery
1 cup chopped fresh tomatoes
3/4 cup chopped sweet peppers
1&1/2 cups cooked chickpeas (or 1 can)
3 cups organic vegetable stock or water
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil
1 teaspoon salt
dash cinnamon
dash cayenne
1 bay leaf
1 tablespoon tamari soy sauce

In a soup kettle or large saucepan, sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.
Add seasonings (except tamari) and the stock or water.
Simmer, covered, fifteen minutes.
Add remaining vegetables and chickpeas.
Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible. Any orange vegetable can be combined with green...for example, peas or green beans could replace the peppers.
Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.
(Moosewood Cookbook)