BABY LENTIL MATCHA GREEN TEA SOUP w/gravy option – fat free
A simple lentil soup with complex seasoning profiles and a Green Matcha Tea boost! Nutrient dense and fat free walks this keeper all the way to the animal-free food bank! Apple cider and carrot juice, smoked paprika and curry are a few of the adds that make this soup sing!
Makes 23 cups
2 c. dried baby pink lentils, washed and drained
2 c. dried baby green lentils, washed and drained
16 c. water
1 lb. carrots, peeled and diced
1 jumbo onion, cut into bite-size chunks
3 T. pink Himalayan salt or to taste (different salts possess different potencies, so always taste)
1/4 c. Green Matcha Tea, culinary grade
2 T. vegan yeast
2 T. mild curry powder
2 T. garlic powder
2 t. ground rosemary
2 t. smoked paprika
2 t. dry mustard
2 c. apple cider
1 c. carrot juice
1/2 c. textured vegetable protein (TVP)
fresh grind black pepper to taste
In extra-large soup pot combine lentils and water. Bring to boil, reduce heat to low and cook till halfway to tender, about 30 minutes.
Add remaining ingredients, stir well, return to a full boil, reduce heat again and continue to cook at a slow boil, uncovered, till veggies and lentils are very soft, about 30 minutes longer.
Baby lentils take about half the time as regular lentils. Depending upon harvest and age, cooking times will vary. Be prepared to go longer, but don’t be surprised if they cook up quickly.
Notes: This is a double batch. It freezes well.
It also blends up into a nice gravy for mashed white or sweet potatoes or stuffing. Blend 3 cups at a time in blender till very smooth. Adjust for salt and pepper.
Cook the soup long enough to bring out the gelatinous quality of the lentils, which will create a smooth texture in the broth part of the soup. If you want, blend a few cups and return to the soup for a creamier texture.
There’s no fat in this soup. If you want a little, then it’s best to drizzle into the bowl after you serve it up. You’ll experience a greater fat impact with a drizzle on top, than if cooked into the soup, requiring less to satisfy. It doesn’t need it though.
Add the salt only after the lentils have cooked in the water for at least 30 minutes. Lentils and beans cook quicker that way. Then add the salt to finish the cooking process.
I like to serve my legume and bean soups with a spoon of mashed potatoes or a combo of white and yam mashed in the center of each bowl. The subtle texture contrast creates a comfort food without much effort.
The gravy option? Lovely!
FAT-FREE CHEF™ 