Red Lentil Soup and Bay Biscuits

Let me just say that this photo doesn’t do our dinner justice.  The family was hungry and ready to eat, and I just didn’t have time to get out the light box and take a decent photo.  But this food was GOOD.  The red lentil soup is from a recipe that I clipped from Vegetarian Times Magazine a few years back.  I’ve only made a few adjustments.  Click here to see their original recipe, plus nutrition facts.

The biscuits were spectacular!  These are a vegan version of the light and tender, cheesy garlic biscuits that you can get at a certain seafood restaurant chain, not to name any names.  Oh my, these did deliver!  The recipe comes from the fabulous Mama Pea (Peas and Thank You).  I adjusted as follows:  1 Tbsp baking powder instead of 2, mozzarella flavor Daiya instead of cheddar (it’s what I had on hand), freshly minced garlic instead of garlic powder, and no parsley (I’m out.)

Last but not least, we rounded out the meal with some simple spinach sauteed in olive oil and garlic.  I am a huge fan of leafy green vegetables, and spinach is the ultimate comfort food.  During my last pregnancy, I would literally make myself a bowlful of this spinach as a movie snack in the late evening.  Baby wanted his leafy greens!  The love affair has not ended, I just can’t get enough.

Here’s the recipe for the red lentil soup.  This one is a standby in our house, it’s cheap, nutritious, kid-friendly, and it cooks up in a jiffy.  Try it!

Eastern European Red Lentil Soup

Ingredients:

  • 2 Tbs. olive oil
  • 1 large red onion, finely chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 1/2 cups red lentils
  • 2 Tbsp ground cumin
  • 1 15-oz. can chopped tomatoes with liquid
  • 1 Tbs. agave nectar
  • 3 bay leaves
  • 1 tsp salt
  • freshly ground pepper to taste
  • 1 Tbs. red wine vinegar

Preparation:

Sautee onion and garlic in olive oil over medium heat, until translucent.  Add cumin and red lentils and stir until coated.  Add tomatoes and their juices, water, agave nectar, bay leaves, salt, and pepper.  Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes.

Remove from heat and stir in red wine vinegar (lemon juice works great, too).  Remove bay leaves.  Garnish with vegan sour cream if desired.

8 Responses to “Red Lentil Soup and Bay Biscuits”

  1. Jennifer Marie Toscano

    Looks Yum! Is your whole family vegan, including your boys? My husband is vegetarian and my boys (4) are carnivores. I find it very hard to cook different things at dinner.

    Reply
    • Rebekah

      My husband and I went vegetarian before we had kids, so all of our kids have been vegetarian since birth. We tried veganism a few times since then and went back and forth, so my kids definitely know all about cheese (and love it, unfortunately), so we have not pushed them to be 100% vegan. We eat a vegan diet at home, but they can have cheese pizza, cake, and ice cream at a birthday party and stuff like that. We didn’t want them to feel socially alienated because of their diet. They all eat whatever I cook for dinner, though, so it is easy in that respect.

      Reply
  2. Christina @ http://greytveganlife.wordpress.com/

    That lentil soup looks fabulous – definitely adding that to the “must try” list! I’m with you on the leafy greens sauteed in olive oil and garlic. I actually crave it, too (and it’s been years since I was pregnant!). Never had the omni version of the biscuits, but they sound really, really good!

    @ Jennifer: I experienced some resistance from the kids when we went vegan (husband was born and raised in Montana, he didn’t even know what a vegan was!), but I involved them in the meal planning and “veganized” their requests and that made them happy. It didn’t take long for everybody to realize that the meals (being more creative and healthful, too) actually tasted *better*. Pretty soon my kids were inviting their friends over for dinner! Why are you making separate meals? That’s way too much work! I’m old school in that respect: the kids will eat when they are hungry enough!

    Reply
  3. Young Wifey

    I was raised in a veggie house (with a vegan in the mix), now I’m married to a carnivore (who doesn’t consider poultry as meat)… It’s hard to make any vegan or veggie meals in my house now. This soup looks and sounds delicious!

    Reply
    • Rebekah

      My husband was raised on hamburger helper and gatorade but I eventually won him over with yummy veg cooking. You never know, soon your husband may be craving lentils and kale! 😉

      Reply

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