If you’re someone who doesn’t like brown lentil soups, you must give this one a try before giving up on it! Why? Because this is the best soup EVER!!!
It is so incredibly tasty; I promise you won’t be able to stop eating it! It has a whole different flavor pallet than your typical lentil soup, with the yummy Asian flavors.
I use to make this soup at my restaurant and it was always a big hit! In the original recipe I added Parmesan cheese, which is outstanding! I decided to keep this one vegan with the option to add Parmesan if you want. It might sound weird to add cheese to an Asian inspired soup but it’s phenomenal!
I personal can’t stand the classic lentil soup, actually it’s sad to say but I loathe it! This soup on the other hand, I can’t get enough of.
I like this with a crisp cold Sake or an Asian beer such as and Asahi or Sapporo. It’s also great with a Riesling, Pinot Gris, white Rioja, or Sauvignon Blanc.
Recipe: 8 – 10 servings
- 2 1/2 Cups Dried Brown Lentils (or green, not French green)
- 12 Cups Filtered Water
- 4 Red Bell Peppers – roasted – purred
- 1/2 White Onion – diced
- 3 Cloves Garlic – minced
- 1/2 Cup + 3 Tablespoons Toasted Sesame Oil
- 1/4 Cup Dry White Wine
- 4 Carrots – sliced
- 1/4 Cup Brown Rice Vinegar
- 1/3 Cup + 2 teaspoon Tamari Sauce
- 1 Tablespoon Sea Salt
- 2 Teaspoons Hot Chili Sauce like Sriracha (Optional)
- 1/4 Cup Toasted Sesame Seeds – for sprinkling on top (Optional)
- 1 Cup Fresh or Frozen Corn
*Garnish options; Sesame seed, green onions, chives, Parmesan or Asiago cheese.
Start by roasting the peppers. (Make sure and keep an eye on them!)
De-stem, de-seed and remove skins of bell peppers then puree in a food processor
While peppers are roasting, thinly slice the carrots, dice the onion and add to a sauté pan along with 2 tablespoons sesame oil. Next, mince the garlic and add to onions. Sauté on medium heat for about 6 minutes, cover for 6 more. Add the wine, cover and cook for about 2 minutes then uncover and cook until wine is reduced to a syrupy. (about 3 more minutes)
Add water and lentils to the carrots, bring to a boil and turn down to a simmer (in between low and medium-low) for 25 – 35 minutes. Or until lentils are soft.
While lentils are cooking, in a medium sized bowl, pour pureed peppers in, sesame oil, brown rice vinegar, tamari, sea salt and hot sauce if using. Set aside until lentils are finished cooking and then add to lentils. Cook for 10 more minutes then add corn and cook for a few more minute to heat up the corn.
In a sauté pan add sesame seeds and stir on medium heat until golden. (optional)
Lentils have very high levels of soluble fiber and a good amount of insoluble fiber, which is a very good source of cholesterol-lowering fiber helps stabilize blood sugar levels giving you a steady steam of energy. A half-cup provides about a third of the daily requirements. Not only is the fiber good for your heart the amount of folate and magnesium is very beneficial for cardiovascular health. Lentils provide a steady stream of glucose to your brain. Glucose is a sugar and key source of energy for cells in the body, and is the only fuel your brain can use. The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells, and is a key component in keeping your brain in excellent shape. They are loaded with an impressive amount of blood-fortifying iron and when paired with a food containing vitamin C, like citrus fruits or peppers the iron is enhanced, which can also increase your energy. They are also a good source of potassium, calcium, zinc, niacin and vitamin K. They are truly a nutritional fountain of youth. Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years
Bell Peppers are matured green bell peppers and have more nutrition as they mature. They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin. Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.