Our family ate a lot of lentils during my growing-up years and I liked them much better than boiled soy beans! Often I double the recipe and freeze the leftovers for later.
- 1 cup lentils, yellow or red, washed carefully (Best if soaked in water overnight, rinse and drain in the morning)
- 2 cups water or vegetable broth
- 2 Tbsp chicken-style seasoning or equivalent
- 1 onion, quartered
- 1 carrot sliced
- 1 cup diced celery
- 2 Tbsp chia seeds
- 1 tsp Indian curry
- 1 tsp garlic powder or granules
- ½ tsp sea salt
- ½ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp cumin
- Pepper to taste
Place vegetable broth and quartered onions in a blender and blend until smooth.
Add sliced carrot and pulse until chopped.
Pour into a large saucepan.
Add all remaining ingredients and bring to a boil.
Simmer until soft.
Pour into small individual bowls.
Garnish with tiny cubes of jicama, fresh parsley, or low-fat sour cream, and serve as a side dish
If you like tomatoes, you can add 4 cups of fresh diced tomatoes and serve as a thick stew over cooked basmati rice.