Soup is great any time of the year. Make a lot, freeze some and it’s ready when you are. You can serve it hot, warm or cold depending on the weather or how you feel. This soup is light and very filling. Moong Dal can be purchased in Indian grocery stores but any small lentil will work well in this soup. Served here with a salad of romaine lettuce, avocado, roma tomatoes, black beans, home grown sunflower sprouts and garden chives with tahini dressing and a green juice made with kale, celery, parsley and lemon (with the rind).
4 stalks celery
2 cups yellow moong dal or lentils
3 quarts vegetable stock
1 bottle of white wine (750 ml)
3 sprigs of parsley
1 teaspoon red pepper flakes
6 whole pepper corns
4 cloves garlic
2 cans diced organic tomatoes (about 30 oz)
1 can tomato paste (6 oz)
1. Rough chop vegetables.
2. Make an herb bouquet consisting of 3 sprigs parsley tied with kitchen string.
3. Put spices in a large tea ball or wrap in cheese cloth, tied with kitchen string.
4. Rinse lentils.
5. Place all dry ingredients in a large stock pot, pour liquid ingredients over the vegetables, beans, spices and herbs.
6. Cook on high heat and bring to a boil.
7. Reduce heat and simmer, stirring occasionally for about 2 hours or until vegetables and lentils are soft.
8. Remove herbs and spices. Chop cooked parsley and return to soup. Discard spices.
9. Serve immediately, or let cool and store in refrigerator or freezer.