As a hint in case you're like me and don't use all your ingredients quickly. You can buy small chilies (like Thai or serrano) and freeze them. They're easy to chop that way and throw in any soup or hot dish. You can throw them in uncooked food too but the texture is a little soft. I also freeze ginger root to grate at any time I need it. It's so easy to use that way and easier to grate too.
I didn't have that many lentils so I had to do a half recipe. This is the half recipe. I would double it if you think you'll eat it a lot. And it would freeze well too.
Vegan Lentil Soup
1 cup red lentils, picked over and rinsed
1 1/2 cups water
2 cups vegetable broth
1 serrano chili pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
3/4-inch piece ginger, peeled and grated
2 cloves garlic, pressed
1/4 teaspoon ground turmeric
1/8 teaspoon sea salt
1/4 cup roughly chopped fresh cilantro, plus more for topping
Combine the lentils, water, and vegetable broth in a pot, cover and bring to a boil. Add the chili pepper, tomato, ginger, garlic, turmeric and sea salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin with water to desired texture. (I didn't thin it because I like it thick.)
Easy, huh? Well, I hope you enjoy. It's really delicious and takes no time at all to make. Truly. And it has that excellent vegetable protein for all of you that think you can't get enough protein with veggies. This was the perfect dish for the cold weather we're having here in L.A. I was cold all day so this was just the ticket for me.
Hope you're all doing well. School is going well. We learned a lot of different strokes in class on Saturday. I have class again tomorrow and I can't wait. LOVE my class, instructor, and environment! So awesome!
Have a great week!