International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Lentil & Pea Soup
Mohini Sharma - Santa Rosa, California, USA

Fat Free, 100% vegan, all natural, easy to prepare, serves 6-8

  • cup of split yellow peas
  • tablespoon of crushed ginger
  • cup of split green peas
  • 1 tablespoon of finely chopped cilantro (optional)
  • 1 cup of red lentils
  • 1 cup of brocolli stems (inner soft part), small cubes
  • 1 onion finely chopped
  • 1 pack of EasyCurry's Soup Mix
  • 2 cups of small cubed carrots
  • tablespoon of crushed garlic
  • 1 tablespoon of salt
  • 2 cups of brocolli tips cut into small chunks
  • 10 cups of water
  • Hot chili peppers optional (for fiery curry)
Step 1 Wash the peas & lentils and drain out most of the water.

Step 2 In a large pan, combine all of the ingredients except the brocolli tips.

Step 3 Place the pan on high heat and cook until the soup is boiling.
Lower the heat to medium and cover with a lid.
Leave a little opening so that steam can escape.
Stir occasionally.

Step 4 Cook for 30 - 40 minutes or until the lentils and peas are almost dissolved and the soup reaches the thickness that you desire.
Add more water if the soup is too thick.

Step 5 Add the brocolli tips, stir, and turn off the heat.
Serve in a soup bowl with rice or pasta or bread.