I was asked recently if I (AKA Galley Kat) had any vegan recipes worth sharing.
While I search back through my recipe bank
I thought I would share this yummy soup we enjoyed for last night’s Meatless Monday meal.
My original recipe uses dry lentils
which take approximately 1 to 1-1/2 hours to cook the lentils completely.
But as always I try to speed things up on the boat
to conserve fuel as much as possible
and because who wants to spend too much time in the galley or kitchen
if they could be out enjoying other stuff.
To do this I used both split red lentils and canned French lentils.
One or the other would do nicely but this is what I had on hand.
By the time the veggies are cooked the soup is ready to serve.
It is very similar to Lemony Lentil Soup (see link),
…a recipe my sister shared with me years ago
It can accommodate meat eaters, vegetarians and vegans alike.
…simple seasonings impart a wonderful flavour…
…in 30 minute dinner is ready…
1/4 cup coconut oil
4 garlic cloves, chopped
1 cup chopped onion
2 cups chopped carrots
1 cup chopped celery
2 large jalapenos, minced
(we like things spicy so left in the seeds
but for a milder version remove seeds and spines then mince)
1 14oz can of French lentils, drained
1 cup split red lentils, rinsed
1 tsp cumin
1 tsp ground corriander
1/2 tsp ground pepper
1 tsp sea salt
2 bay leaves
4 cups vegetable broth or water
1 14 oz can coconut milk
1/2 cup chopped cilantro or flat leaf parsley
(your choice, we are not big fans of cilantro)
1/4 cup fresh lime juice
In large saucepan heat coconut oil.
Sauté all the veggies for 2-3 minutes.
Add seasonings and lentils and stir to combine well.
Continue to sauté for another minute or two.
Add broth and coconut milk and simmer until red lentils and veggies are completely cooked.
(about 20 minutes)
Stir in lime juice and parsley.
Ladle into bowls, top with more parsley,
serve with crusty bread for dipping
and a squeeze of extra lime if you wish.
That was easy wasn’t it?
Nothing with a face or a mother sacrificed themselves for this meal.

3 responses to “SPICY LENTIL LIME SOUP”

  1. Made me laugh out loud! "Nothing with a face or a mother sacrificed themselves for this meal." And even though it made me laugh, it's very important to me. Thanks for all your enjoyable recipes, Kathy, I rarely comment but follow regularly. Write on!

  2. 1 Happy Kat says:

    Thanks Lorrie, I'm really enjoying the process and that I give others something to enjoy is just icing on my stove top oven galley cake. 🙂

  3. […] are links to some more of my easy onboard faves: Tomato and Chick Pea Salad with Lime Vinaigrette Spicy Red Lentil Chick Pea Stew Cranberry Pecan Chick Pea Salad Sandwich Couscous Royale and Captain and I have a road trip coming […]

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