Things You'll Need:
- 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
- Groceries
- Cutting Boards
- Kitchen Utility Knives
- Ladles
- Stockpots
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Step 1
Heat the soy milk in a large saucepan or stockpot over medium heat, until almost boiling.
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Step 2
Stir in the garlic, curry powder and cayenne. Reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally.
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Step 3
Pick over the lentils and discard any misshapen lentils or stones. Rinse the lentils and stir into the soy milk mixture.
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Step 4
Gradually add the vegetable broth.
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Step 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.
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Step 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.
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Step 7
Season to taste with salt and pepper.
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Step 8
Serve immediately.








