Raymond said the RED LENTIL SOUP was the best soup ever the other night, and though I didn't write down the proportions, I assured him I had at least written down the ingredients so I could duplicate it again some day. Now I seem to have lost them, but how hard could it be to remember? This soup will be a yellowish tan color, not red, when cooked, unfortunately, and it reminds me more of a yellow split pea soup consistency than of a lentil soup.
Ingredients
1 — large onion, chopped
8 — carrots, sliced
2 — stalks celery, chopped
2 tblsp. — olive oil
Several — garlic cloves, sliced
3 cups — dry red lentils, rinsed
4 quarts — water, with part of it vegetable stock if you have any
1-2 cups — various other vegetables if you have any lying around (not jicama)
1 tblsp. — vegan Worcestershire sauce
1 tsp each — thyme, parsley, turmeric, curry powder, sambhar powder (optional)
1 — bay leaf
1/3 cup — brown rice miso (after cooking is completed)
2 — limes, juiced
Optional — Hungarian paprika, cayenne pepper (especially if not using curry and sambhar)
Method
Saute one large chopped onion and eight sliced carrots, five cubed potatoes and two stalks of chopped celery in a couple of tablespoons of olive oil. Start off in the most huge pot you have so you don't have to transfer everything later on like I did.
Throw in several sliced garlic cloves and about three cups of dry red lentils that have been rinsed. They clump together after rinsing, but they will behave once the water is poured on them. Pour in about four quarts (sixteen cups) of water. I did say to use an enormous pot.
