Category Archives: Soup

Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Funky Vegan Masoor Red Lentil Dahl Recipe

Funky Vegan Masoor Red Lentil Dahl

Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Ahhh! Good old Indian comfort food at it’s finest. I like to make it spicy with chili peppers, but it really isn’t too hot because of the quantity of Red Lentil Dahl you’re making. Believe it or not, I add more chilies to my personal bowl when I eat it. So, don’t be afraid to give it a try. Chili peppers have a lot of vitamin C in them and supposedly can help keep your arteries unclogged, among other health benefits. You can always use less if you would prefer.

What makes it funky? I like to add a touch of pickle juice, but if you don’t have any on hand you can substitute lemon juice. Serve over brown basmati rice or some boiled potatoes. It is really simple to make and delicious. This makes about 4-1/2 to 5 quarts, so you will have plenty of leftovers, or it will serve quite a few people with the basmati rice or potatoes. Garnish with a bit of fresh cilantro.

Masoor Dahl - Funky Vegan Style

Masoor Dahl - Funky Vegan Style

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients:

4 cups red lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
1 head of garlic, finely chopped
2 jalapeno peppers, finely chopped
2 serrano peppers, finely chopped
2 Thai chili peppers, finely chopped
2 tablespoons turmeric
2 tablespoons Indian curry powder
1 tablespoon ground cumin
1/2 cup pickle juice or juice of 1 lemon
1 tablespoon sea salt
1-1/2 (10 ounce) cans of Rotel Original Diced Tomatoes & Green Chilies
1 tablespoon fresh ginger, finely chopped or grated
1 teaspoon freshly ground black pepper
11 cups of water

Instructions:

1. In a 6 quart stock pot, add garlic, onion, celery, extra virgin olive oil, and 1 teaspoon of salt. Sauté over high heat 3 minutes and then add turmeric and curry powder and sauté 1 more minute.

2. Add water, red lentils, jalapeno peppers, serrano peppers, Thai chili peppers, cumin, pickle juice, Rotel Original Diced Tomatoes & Green Chilies, ginger, black pepper, and the remaining 2 teaspoons of salt.

3. Bring to a boil and then simmer on medium heat for 35-40 minutes, Stirring occasionally to make sure it does not stick to the bottom of the pot.

4. Remove from heat and let stand for 5-10 minutes, then serve.

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Funky Vegan Split Pea Soup

Vegan icon avatar symbolI’ve been flirting with and have been mostly vegan for a while. However, this blog post marks my commitment to going vegan full-time. I am happy about this decision and hope to share lots of yummy vegan foodie stuff with you all. I promise to break out my real camera instead of using the lower quality iPhone camera soon.

Funkinutt McFly's Funky Vegan Split Pea Soup

Funkinutt McFly's Funky Vegan Split Pea Soup

So, I was hungry for some hearty soup and looked around the kitchen and it turned out I had everything needed to make Funky Vegan Split Pea Soup. Usually it seems like I have to run to the store for one or two items, but I got lucky. It is one of my personal favorites and it pleases my lady (always a plus). It is also very economical to make, but does take some time.

What makes my recipe Funky? This stuff:

San Marcos Chipotle Peppers In Adobo Sauce FunkyI add a wee-bit of curry powder and some chipotle peppers in adobo sauce to give it that little extra something something! Sounds exciting, hunh? It takes a lot of frequent stirring and tender love, but it is well worth the flavor. It’s even better the next day. It can be served as an appetizer or a main course. Serves 10-20. Let’s get going.

Prep Time: 30 minutes
Cooking Time: 70-90 minutes
Total Time: About 2 hours

Ingredients:

4 cups of dried split peas
1 gallon of water (4 quarts)
1 head of garlic, finely chopped
1/2 large onion,  diced
6 stalks of celery,  diced
4 medium carrots, diced
4 medium russet potatoes,  diced
1 cube vegetable bouillon
3 tablespoons of extra virgin olive oil
2 teaspoons ground cumin
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon curry powder
3 bay leaves
3 chipotle peppers in adobo sauce,  finely chopped
20 dashes Tabasco brand pepper sauce
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
1/2 teaspoon Cavender’s Greek seasoning

Directions:

1. In a 6 quart stock pot, add garlic, onion, celery, carrots, extra virgin olive oil, curry powder, thyme, bay leaves, vegetable bouillon, and Cavender’s Greek seasoning. Sauté over high heat 4 minutes.

2. Add peas, water, potatoes, cumin, tarragon, and 1/2 each of the salt, pepper, and Tabasco sauce. Stir well. Cover and bring to a boil. Once boiling, remove lid and reduce heat slightly and continue to let boil for 20 minutes, stirring frequently.

3. Reduce heat to slightly higher than medium and continue to simmer, stirring frequently, until peas break down and fall apart; approximately 40-50 minutes.

4. Remove from heat. Add chipotle peppers. Stir well and taste. Add remaining salt, pepper, and Tabasco sauce to taste. Let soup cool for 15-20 minutes before serving.

Serve with a drizzle of extra virgin olive oil over the soup and French or sourdough bread on the side.

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Ingredients

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup Saute

Funky Vegan Split Pea Soup All In The Pot

All In The Pot

Funky Vegan Split Pea Soup Cooling

Done and Cooling

Funky Vegan Split Pea Soup Serving

Serve and Eat!

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