1

ABOUT THE RECIPE:

Red Lentil and Baby Bok Choy Soup is robust with delicate flavors that you can adjust to suit your family’s tastes.

Makes 6 servings

2

INGREDIENTS:

1¼ cups red lentils, sorted and rinsed
1 large can (28 ounces) diced fire-roasted tomatoes, with juice
2½ to 3 cups sliced baby bok choy stalks (from about 2 large heads or 3 to 5 small heads)
¾ cup chopped red or sweet onion
1 heaping tablespoon mild curry powder
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari or coconut aminos
½ teaspoon garlic powder
6 cups water
2 cups (firmly packed) thinly sliced baby bok choy leaves (from about 2 large heads or 3 to 5 small heads)
Salt, to taste

3

INSTRUCTIONS:

Put the lentils, tomatoes, baby bok choy stalks, onion, curry powder, olive oil, tamari, garlic powder, and water in a large soup pot. Cover and bring to a simmer over medium-high heat.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 50 minutes to 1 hour. Add the sliced baby bok choy leaves and cook, stirring occasionally, for 10 to 15 minutes more. Taste and add salt, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

Red Lentil and Baby Bok Choy Soup is robust with delicate flavors that you can adjust to suit your family’s tastes.

Makes 6 servings

2

INGREDIENTS:

1¼ cups red lentils, sorted and rinsed
1 large can (28 ounces) diced fire-roasted tomatoes, with juice
2½ to 3 cups sliced baby bok choy stalks (from about 2 large heads or 3 to 5 small heads)
¾ cup chopped red or sweet onion
1 heaping tablespoon mild curry powder
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari or coconut aminos
½ teaspoon garlic powder
6 cups water
2 cups (firmly packed) thinly sliced baby bok choy leaves (from about 2 large heads or 3 to 5 small heads)
Salt, to taste

3

INSTRUCTIONS:

Put the lentils, tomatoes, baby bok choy stalks, onion, curry powder, olive oil, tamari, garlic powder, and water in a large soup pot. Cover and bring to a simmer over medium-high heat.

Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 50 minutes to 1 hour. Add the sliced baby bok choy leaves and cook, stirring occasionally, for 10 to 15 minutes more. Taste and add salt, if desired.

Red Lentil and Baby Bok Choy Soup

Recipe from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. Learn more about this wonderful book HERE.

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