Vegan Miscellanies

Lebanese Red Lentil Soup

Okay, folks, I finally have a moment to write up the Lebanese red lentil soup post.  I'm sorry I haven't done it earlier -- I type a lot slower than Abram, and have been on vacation until this weekend.  Here's the recipe for one of my few much-cherished comfort foods:

Lebanese Red Lentil Soup

• 1 lb dry red lentils (sorted and washed)
• 10-12 cups water (depending on how thick you want the soup to be)
• salt to taste (I generally use sea salt)
• 3-5 tbsp sunflower or other veg cooking oil (I find that sunflower oil has a relatively neutral taste)
• 1 large onion, chopped
• 2 tsp whole cumin seeds
• 1/2 bunch of fresh Italian parlsey, finely chopped

1. Place lentils in a large pot with water and bring to near boil on high heat. 
2. At near boiling point, bring the heat down to medium and make sure you scoop all of the foam or "scum" off the top.  When the heat is brought down to medium, cook the lentils for about 30 minutes, or until the lentils turn a pale yellow and are fairly soft. 
3. Meanwhile, in a frying pan, heat the sunflower oil and saute the onion and cumin seeds until the onion is translucent. 
4. Add the sauteed onion and cumin seeds to the lentil pot along with salt (I generally put in a small palmful) and parsley and cook for an additional 10 minutes. 
5. Remove from heat and serve in bowls with some fresh-squeezed lemon juice.  Enjoy!

Spicy Sweet Sprouted Black Beans

I had sprouted black beans that needed to be used up, and a small amount of sprouted chickpeas. There weren't enough of either to make a meal for two, so I decided to add the chickpeas into a dish that normally doesn't, and probably shouldn't, have them.

I wanted a dish with ample spice, but also a hint of sweetness. Maple baked beans came to mind. Unfortunately, I put a little too much maple syrup in and made them a bit too sweet. Note to self: stick to the black beans (or white) for this dish, and cut down on the maple syrup, but definitely keep the spice, mushroom, and red bell pepper.

So, while good, this dish wasn't quite as good as the picture would have you believe. The recipe below includes the adjustments I think necessary to make it a truly delicious dish. Just think of this as a beta version. Test, tinker, and improve.

Here you go:

• 1 1/2 cups sprouted black (or white) beans
• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 large red bell pepper, diced
• 2 portabellini, diced
• 1 or 2 red Thai finger chillies
• 3 oz. tomato paste
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1/2 cup water
• salt and black pepper, to taste

1. If not already cooked, put sprouted black beans in 4 cups water with 1 clove garlic and bring to boil. Reduce heat and simmer for 14 minutes.
2. In a heavy cast iron wok or pot, saute onion, mushrooms, hot peppers, and red bell pepper on medium-high heat for a few minutes.
3. Once onions are translucent and peppers begin to soften, move these to one side and add drained beans on other side.
4. After a minute or two, mix well and keep on high heat while preparing sauce.
5. In small bowl, mix tomato paste, maple syrup, soy sauce and water.
6. Add sauce to pot, reduce heat and simmer for 15 to 20 minutes, stirring now and again.
7. Add salt and pepper to taste and remove from heat.
8. Serve with pita or other fresh bread and a slice or two of orange.

Enjoy!