Vegetable with Red Lentils in Curried Noodle Broth
I always have a fridge full of vegetables and leafy greens; it looks like a garden when I open the door. Most days during the week I make large salads loaded with just about everything, including avocado, seeds and dried cranberry, it’s quick to make and always yummy. Occasionally, I love a hot pot of soup, in the winter even more. It’s the tail end of summer and fall feels right around the corner especially here at my home in the country where it’s cool enough in the evening to have a small fire and one tree in the backyard has already dropped red leaves – need I say, a cozy comforting curried pot beckoned my attention.
8 oz soba wheat noodles
2 cloves minced garlic
4 cups vegetable stock
1 16 oz can coconut milk –
2 tbsp turmeric
1 tbsp red curry paste
3 ½ tbsp Noma Shoyu or Tamari
2 tbls sugar – I used raw cane
cilantro for garnish
1 tbsp coconut oil
half head of large cauliflower sliced
4 carrots sliced into rounds
mushroom cut into large chunks
1 cup rinsed red lentils
Cook the soba in boiling water to specified instructions – when cooked set aside.
1. In pot heat 4 cups of vegetable broth and set aside
2. In a large pot sauté chopped onions in 1 tbsp coconut oil until translucent, then add the garlic and red curry paste – mix well – onions should be coated
3. Add the sliced carrots and cauliflower and sauté for 2 minutes
4. Add the 4 cups of warm broth to vegetables and stir, then add the coconut milk, turmeric, noma shoyu and red lentils, bring to a boil then simmer for 15-20 minutes
5. Five minutes before done add the mushrooms – they cook fast so I don’t like to add them too early.
1. Add a small portion of noodles to bottom of a wide bowl, then spoon over with large
ladle a generous portion of the curried broth and veggies.
2. Add fresh cilantro