1 tbsp oil
1 tbsp thyme
2 bay leaves
1 tbsp combination of whole dried spices: mehti, coriander, yellow and black
mustard seeds, caraway seed, cumin, nutmeg, fenugreek, clove
1 tsp fresh chili
1 tbsp sweet paprika powder
6 cups water
1 cup fresh tomato puree
1 cup fresh fig peeled diced
1 cup eggplant diced
1 cup fresh mushroom diced
1 cup celery minced including leaves
2 cups cooked red lentils
1 tbsp nutritional yeast flakes
1 tsp sea salt
1/2 cup parsely minced
1 whole lemon wedged
Toast dried spices, thyme, bay leaves, and chili in 1 tbsp oil for 1 minute on high heat, then add the paprika powder. Next add water, tomato puree,fig, eggplant, mushroom, celery and bring to a boil. Add cooked lentils last and bring to a boil. Then turn the heat to medium low and add nutritional yeast flakes, salt. Add the parsely in the pot before serving and serve the soup with a wedge of lemon.
1 tbsp thyme
2 bay leaves
1 tbsp combination of whole dried spices: mehti, coriander, yellow and black
mustard seeds, caraway seed, cumin, nutmeg, fenugreek, clove
1 tsp fresh chili
1 tbsp sweet paprika powder
6 cups water
1 cup fresh tomato puree
1 cup fresh fig peeled diced
1 cup eggplant diced
1 cup fresh mushroom diced
1 cup celery minced including leaves
2 cups cooked red lentils
1 tbsp nutritional yeast flakes
1 tsp sea salt
1/2 cup parsely minced
1 whole lemon wedged
Toast dried spices, thyme, bay leaves, and chili in 1 tbsp oil for 1 minute on high heat, then add the paprika powder. Next add water, tomato puree,fig, eggplant, mushroom, celery and bring to a boil. Add cooked lentils last and bring to a boil. Then turn the heat to medium low and add nutritional yeast flakes, salt. Add the parsely in the pot before serving and serve the soup with a wedge of lemon.
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