How to Make Lentil and Asparagus Soup

A very flavorful soup packed with healthful ingredients, it can be made with pantry staples. It's also vegan! Makes 3 servings.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Cutting Boards
• Kitchen Utility Knives
• Ladles
• Stockpots
• 1 15-ounce can asparagus spears, drained
• pinch of cayenne pepper
• 2 tsp curry powder
• 2 tsp minced garlic
• 1 c red lentils
• black pepper to taste
• salt
• 1 c plain soy milk
• 2 15-ounce cans vegetable broth

1. Heat the soy milk in a large saucepan or stockpot over medium heat, until almost boiling.
2. Stir in the garlic, curry powder and cayenne. Reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally.
3. Pick over the lentils and discard any misshapen lentils or stones. Rinse the lentils and stir into the soy milk mixture.
4. Gradually add the vegetable broth.
5. Bring to a boil over high heat, then reduce the heat to low, cover partially, and simmer about 30 minutes, until the lentils are almost tender.
6. Slice the asparagus into 1/2-inch pieces, add to the lentils, and continue simmering for about 5 minutes, until the lentils are soft.
7. Season to taste with salt and pepper.
8. Serve immediately.

Tips & Warnings

• Vegans don't eat any animal products, including dairy.
• You can try regular milk in place of the soy milk.
• Red lentils (they turn yellow when cooked) can be found in many supermarkets.
• Use fresh asparagus in season.