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Mostly-vegan low-fat whole foods recipes

Wednesday, April 25, 2007

Curried Red Lentil Soup and Spicy Sauteed Broccoli with Garlic

I'll get around to updating the rest of the page after my very long absense later but here are some pictures of tonight's dinner.

I made a modification of the Curried Red Lentil and Spinach soup from Nava Atlas' The Vegetarian 5-Ingredient Gourmet, omitting the oil, switching out the spinach for mustard greens and adding more curry powder, ground cumin, cayenne and red pepper flakes (we like it spicy and spices cut down on the need for salt), plus a chopped carrot. It still was pretty mild but had a nice flavor. Next time I may sub out the regular curry for some garam masala and use sweet potato instead of carrot, or maybe add some apple or pear pieces.

The broccoli was really easy, just thawed frozen"baby broccoli florets" sauteed with garlic, dry roasted and "popped" black mustard seeds and red pepper flakes, plus a generous twist of black pepper.