This recipe is heartwarming and naturally vegan and gluten-free. An excellent source of protein and fiber, perfect for any day of the year.
BLACK LENTIL SESAME COCONUT SOUP [VEGAN, GLUTEN-FREE]
INGREDIENTS
- 3 cups dried black lentils
- 8 cups filtered water
- 2 red bell peppers, roasted and diced
- 1/2 white onion, diced
- 3 cloves garlic – minced
- 1/4 cup and 2 tablespoons toasted sesame oil
- 1/4 cup dry white wine
- 2 vegetable bouillon cubes, unsalted
- 4 carrots, sliced (purple carrots were used for this recipe)
- 2 cans coconut milk, full fat and gum free
- 1/4 cup brown rice vinegar
- 1/3 Cup and 2 Teaspoons gluten-free Tamari sauce
- 1 tablespoon sea salt
- 1/4 Cup toasted sesame seeds, for sprinkling on top (Optional)
PREPARATION
FOR THE ROASTED PEPPERS:
- Roast peppers on the stovetop over medium-high heat. A gas stove works the best but it will work fine on an electric stove.
- Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
- Take a paper towel and rub off the char. It’s ok to leave a little of the char.
- De-stem, de-seed and remove skins of bell peppers and dice. Set aside.
FOR THE SOUP:
- While peppers are roasting, add the onion to a 5 1/2 quart pot along with 2 tablespoons sesame oil. Sauté on medium heat for about 5 minutes or until transparent.
- Next, add the garlic and the carrots to the onions. Cook for about 6 more minutes or until garlic becomes golden. Add the wine and bouillon cubes.
- Mash the bouillon and cook for about 2 minutes or until wine is reduced to a syrupy.
- Add water, coconut milk and lentils then bring to a boil and turn down to medium-low for about 20 minutes. Or until lentils and carrots are soft. Add the red peppers, vinegar, Tamari, and salt. Cook for about 10 more minutes to incorporate the flavors.
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