From a little searching on the internet, it looks like the recipe for Dreena Burton's Mellow Lentil "Sniffle" Soup from Eat, Drink and Be Vegan was posted on her site at one point, but it is no longer there. So I won't post the original recipe since it seems like she doesn't want it out there anymore. If you want the original, you can always check out the book. I've made three recipes from Eat, Drink and Be Vegan so far, and I've been happy with all of them.
In any case, I didn't follow the recipe exactly, because I was aiming to use what I had on hand in my kitchen, so I hope Ms. Burton won't mind me posting my version. And if it helps, I'll say it again: Really like the cookbook so far and I happily recommend it!
Specifically, I was aiming to use up:
- two different types of lentils (I had red lentils and some others that were a brown color - they were in a jar, no package, so I'm not sure what kind they were. I also didn't measure, so I don't know how much I used; I knew I didn't have enough red lentils for the recipe, so I used both and I will have to guess amounts.)
- an expired curry packet (Asian Home Gourmet Indian Chicken Curry spice paste, according to the website this is a Madras Curry base. Best before date was April; I probably bought it thinking it might make an easy supper one night, but I have a recipe for Indian Chicken Curry from scratch that I really like, so if I'm going to make it, that's what I usually do. However, it was good in the soup, so it didn't go to waste, and I would buy it again for that purpose.)
- a zucchini (small-medium in size)
So here goes...
JavaChick's Sniffle Soup
1 1/2 tbsp coconut oil (you can use olive oil)
1 1/2 cups onion, diced
1 cup celery, diced
1 large carrot, grated (was about 1 cup)
3 large cloves garlic, minced
1 small-medium zucchini, diced (approx 2 cups?)
salt & pepper to taste
crushed red chilies, to taste
1 packet Madras Curry paste (You can probably buy jarred Madras curry paste, in which case I'd say use amount to taste)
1/4 tsp dried thyme
1 tsp dried rosemary
1 1/2 cups red lentils
1/3 cup mysterious brown lentils
1 900 ml tetra pack Vegetable Stock
3 1/2 cups water
1 bay leaf
2 1/2 tbsp apple cider vinegar (actually, I'm not positive on this one, I may have used 1 1/2 tbsp? I can't remember.)
Before starting anything else, I rinsed the mysterious brown lentils and put them in a pot of water on the stove. Brought to a boil, then turned the heat down and let them simmer. (Sorry, I did not measure or time anything here. I knew the brown lentils would take longer to cook and wanted to give them a head start.)
I set a large pot on the stove to heat over med-low heat while I diced/grated onion, celery, carrots and garlic.
Add oil to pot, along with onion, celery, carrot, garlic, curry paste, thyme and rosemary, salt, pepper and crushed chilies. Allow this to cook while dicing zucchini, then add zucchini. Cook until vegetables have softened, stirring occasionally.
Rinse red lentils and add to pot, along with water, stock, bay leaf, and brown lentils that have been cooking all along. Increase heat and bring to boil. Once boiling, reduce heat, cover and simmer until lentils are softened (20 mins?). Add apple cider vinegar and remove from heat. Fish out bay leaf.
I got 7 servings out of this, approx 1 1/2 cups each, which is enough to fill me up at lunch time.
It really is quite tasty, and I could probably get Husband to eat this, as long as he did not see me using the 'Eat, Drink and Be Vegan' cookbook while making it. As soon as he sees that word, he makes up his mind that it can't be good. Silly Husband.