I can just tell that I’ll be making a lot of meals with the addition of pulses this fall. I’ve been researching easy dinner ideas with pulses and came across plenty of recipes that I want to try.
When I went to Victoria with my friend Alex, we ate a lot of lentil soups. I loved them so much that I created my own version as soon as I got home. I’m so glad I found a new way to enjoy pulses!
Pulses are nutritious — loaded with protein, fibre, vitamins and minerals. They are gluten-free and vegan. Yay! As an added bonus, they’re really versatile, inexpensive, cook up quickly, and are good for the environment. What’s not to love?
Vegan Curry Lentil Soup Recipe
it can be frozen for quick weeknight dinners
it’s easy to prep ahead of time for lunches
dinner leftovers make great, nutritious, and filling lunches
it’s warm and comforting
- Medium pot
- 1 tablespoon olive oil
- ½ tsp teaspoon cumin seeds
- 1 stalk celery diced
- 1 carrot sliced (then cut circled in half)
- ½ onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 can diced tomatoes I cut the pieces up a bit, since I don't like chunks of tomatoes
- 1 ½ cup green lentils
- 1 leaf bay leaf
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon ginger powder or fresh ginger
- ½ teaspoon turmeric
- ½ teaspoon mild vinegar or lemon juice
- ½ bunch spinach or kale
- In a large pot, turn heat to medium.
- Add cumin seeds until they "pop"/roast - usually 1 minute.
- Add olive oil, celery, carrot, and onion.
- Cook for 10 minutes, stirring occasionally.
- Add garlic (and fresh ginger if not using powdered).
- After 1 minute, add salt and pepper to taste.
- Add broth, diced tomatoes, washed and drained lentils, bay leaf, and all remaining spices.
- Cover for 15 minutes and simmer.
- Reduce heat to low and simmer covered, another 15 minutes. Check in 10 minutes to see if lentils are soft.
- Add spinach and vinegar.
- Serve warm, when spinach is wilted.
Why this vegan curry lentil soup is awesome for fall:
- it can be frozen for quick weeknight dinners
- it’s easy to prep ahead of time for lunches
- dinner leftovers make great, nutritious, and filling lunches
- it’s warm and comforting
I often like to eat soup with a side salad. Or I have a “big” salad, like the character Elaine always does in the TV show Seinfeld. If my salads are meals on their own, I like to include ingredients that will add some bulk, so they’re more filling and full of nutrients. My go-to salad topper are crunchy, roasted chickpeas.
Roasted chickpeas are:
- super-easy to make and customize
- deliciously crunchy on top of salads (standing in for croutons)
- full of protein
- great for snacking on anytime of day
- something you can prepare in batches and store
My favourite kind of roasted chickpeas are what I like to call Masala Roasted Chickpeas, which I used as croutons in the salad, below:
Here’s how to make Masala Roasted Chickpeas:
- Pre-heat oven to 450° F
- Mix 1 can of chickpeas (juice removed – use it to make chocolate mousse!), 2 tbsp olive oil, and 1 tsp salt
- Bake for 15 to 20 minutes
- Remove and mix with ½ tsp of each (to taste): black pepper, cinnamon powder, ground cloves, cardamom, and nutmeg.
If you make either of these recipes, please tag me so I can check them out!
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