Ginger, Veggie & Lentil Soup with Crusty Garlic Bread

gingerlentilWith all the social media outlets out there to be able to search for new recipes, one would think that cookbooks would be a thing of the past.  But I recently came across a new cookbook that I had to purchase:  Mouthwatering Vegan by Miriam Sorrell.

The recipes in this cookbook are super simple to make and look amazing.  The first day I got the cookbook I looked thru it to find something to add to my weekly meal plan.  I came across a Ginger & Veggie Broth and a recipe for Rosemary garlic bread.

The broth called for canned lentils and I had a bag of dry lentils waiting to be used, so I opted to use the dry and it made this soup more of a complete meal, IMO.  Since rosemary is not one of my favorite spices, I made the garlic bread without it.  So with a few tweeks, I made this for supper and had enough for leftovers the next night.  This is definitely going to be one our new favorite soups for the cold winter.  It is so filling and the crusty bread is perfect dipped into the soup.  I think the next time I make the bread I might add a little bit of vegan Parmesan as well.

Ginger, Veggie & Lentil Soup

2 TBLS olive oil

1 yellow onion, chopped

3 carrots, peeled & sliced

2 zucchinis, chopped

5 cloves of garlic, finely chopped

2 tsp fresh minced ginger

1/2 tsp coriander

1 1/2 cups dry lentils

1 vegetable bouillon cube

4 cups water

2 TBSP Tamari

sea salt to taste

Heat oil in saucepan, saute the onions & carrots until soft.  Add zucchini, garlic, ginger and coriander and cook for a few more minutes.

Add remaining ingredients, cover and cook for about 30 minutes or until the lentils are cooked to your liking.

garlicbreadCrusty Garlic Bread

1 fresh baguette

5 cloves of garlic, finely chopped

1 TBLS basil (you can use fresh basil but I didn’t have any on hand)

1-2 TBLS olive oil

sea salt to taste

Preheat oven to 400.  Cut the bread into slices about 1/2 inch thick.  Mix the remaining ingredients and spread a little on each bread slice.  Cook for about 12 minutes.

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