Pulses (aka dried peas or lentils) are high in plant protein, so cook and add them to vegan and vegetarian dishes liberally. Lentils are easy to cook because they don’t require presoaking as do dried beans. Like beans, there are many different varieties from tiny, black “pearl” lentils, to larger brown, red, yellow, and green types. I keep a jar of lentils on hand in my pantry and add a cup to most soup and stew recipes.
Makes 4 to 6 servings
6 carrots, sliced
1 cup red or yellow lentils, sorted and washed
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
1 tablespoon Garam Masala Spice Blend
4 cups vegetable broth
2 cans (15 ounces) coconut milk
Sea salt and freshly ground black pepper to taste
1. Place the carrots, lentils, onion, garlic, ginger, and spice blend in the crock of a slow cooker. Stir in the broth and coconut milk.
2. Cover and cook on low until the vegetables are tender, 6 to 8 hours.
3. Serve chunky or, working in batches, transfer the soup to a blender container or food processor bowl and process until smooth. Return the soup to a pan and heat through. Season with salt and pepper.