I would like to introduce a new recipe master duo; Eddie and Chris.
Eddie is an artist, graphic designer and entertainment professional living in Los Angeles with Chris, and puppy, Dewey. He chases music, appreciates craft and likes when things are done right. Sustainability, progressive ideology and creativity are among his top priorities in life.
Chris is an entertainment marketing wiz who is passionate about music, special events, and food. He has a knack for graphic communication and music festival content development. Creativity, success, his BF Eddie, and pitlab Dewey are his top priorities in life.
Did I mention they are besties of mine? I will be sharing some of Eddie and Chris' recipes with y'all in the future. These boys are great cooks who appreciate simple ingredients and beautiful plating! I love their cooking and I'm pretty sure you will too.
Vegan Lentil Soup
Cook time - 45 minutes
Ingredients for about 4 servings:
- 1.5 cups red lentils
- 4.5 cups water
- 1/2 large yellow onion
- 1 head of garlic
- 4 slices stale bread
- handful of fresh cilantro
- 1 lemon
- 1 tsp vegan bouillon
- 1/2 tsp cumin
- dried rosemary
- dried oregano
- olive oil (for cooking)
- Wash and drain lentils in a strainer. Sift for rocks or unwanted foreign objects.
- Peel onions and garlic, chop, then set aside.
- Pour lentils into a pot and add 3 cups water. Turn on high, cover, and bring to a boil. Once the water starts boiling, turn down to medium-low heat and let sit, stirring every few minutes to keep from burning. At 15 minutes, add a half cup of water and stir into what should be a mashed goop. At 35 minutes add another cup of water. At this point, the lentils should be done cooking down, appearing as a soupy, single consistency.
- Ten minutes before the lentils are done, set your oven to 400 degrees. Then throw your chopped items into a saucepan with olive oil. Sauté on medium for 12 minutes, covered. Agitate occasionally so as to avoid burning. It is important to cover the items as they cook to trap in moisture. The goal is to come out with browned pieces that will mush easily.
- Throw sautéed garlic and onions into the pot of lentils. Add cumin, salt, pepper and bouillon. Beat with a whisk or stir quickly to infuse all ingredients into an almost single consistency.
- Turn off heat and cover. Lentil soup comes in all consistencies! Leave it thick if that's your thing or add more water if you'd like it to be more soup-ey.
- Prepare bread to make croutons. Cut bread slices into small cubes and douse in olive oil. Sprinkle on salt, pepper, rosemary and basil. Spread out on cooking sheet and bake until golden/dark brown (about 12 minutes).
- To serve, ladle soup into a bowl. Garnish with croutons and cilantro and serve with de-seeded lemon wedge on the side. Enjoy!
Vegan lentil soup is surprisingly satisfying! You can eat a lot as a hearty meal or have a small cup as an appetizer/side dish. I really like to make extra and either eat it for lunch or force feed it to my neighbors. Make sure you allow the soup to cool down to room temperature before sticking it in the fridge - this way it will last for up to three days. Glorious, glorious leftovers!