Ecuadorian #WFPB Bean Soup Improv 002 Locro de Lentejas - Lentil Soup

Locro de Lentejas (Ecuador)

Lentil soup with Cabbage

Note: Ecuadorian cuisine tends to be mild, so I left out the chilis and used only three (seeded) jalapeños, and then I split the soup in two and finished a mild version with some miso at the end, and a spicy version with some gochujang.

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Ingredients

1 lb whole lentils
1 lb young potatoes (the kind with the thin skin, either yukon gold or redskin), quartered or smaller, depending on the size and personal preference
one small green or savoy cabbage, quartered and sliced in 1/4" strips
1 white onion cut up in small pieces,
2-3 large red onions, sliced thin
4 green chilis, sliced thin, with seeds (optional)
2 jalapeño peppers, sliced thin (without seeds)
6 cloves of garlic, crushed and chopped fine.
1-2 king mushroom cut in strips, or baked seitain cut in cubes.
1 tsp panchpuran
1 teaspoon of savory
1 teaspoon of tarragon
1 tsp rosemary
1 tsp thyme
5 bay leaves
2 pints of low sodium vegetable stock
3 pints of water
1 bunch of cilantro, chopped
 

Seasoning to taste with Braggs Liquid Aminos. Alternatively, dissolve one heaping tablespoon of miso paste (or, if you like spicy, gochujang) in water and add at the end and use less liquid aminos.

Anyway you finish it up, you'll have a great winter soup you can stick a fork in!

Preparation

Dry fry the onions with the peppers, panchpuran over a low flame for about 3/4 minutes until they get soft and start to brown. Add a splash of veggie broth as needed, so it does not stick to the pan.

Add garlic, the vegetable stock and the herbs & spices, the lentils and the seitan (or mushrooms) and (after about 15 mins) the potatoes. 

Let cook for another 10-15 minutes, and add the cabbage.

Let it simmer for 30 mins.

 

At the end, add some miso, or gochujang dissolved in water and the chopped cilantro.

(Notes:

1. Some people would peel the potatoes, but if you buy thin-skinned potatoes, you can easily cook them in the skin, even cut-up: you lose less nutrition that way.
2. Evidently, you can vary the herbs and spices to taste.
3. Never boil the miso, just dissolve in hot water and add it in at the end.)