Lentil Soup #WFPB Fusion

Recipes always evolve, it seems.

I was looking around for ideas for a different lentil soup than what I normally make, which is always some variation on Locro de Lentejas from Ecuador, which I learned from Fatima Cabrera, who manages the kitchen at St. Helena's school.

I wanted some more Hungarian flavor, and what came out worked for me, in fact it was one of the best yet.

Here is an earlier post for Locro de Lentejas. 

So what changed? I only added to this recipe, partially replacing some items that were already there.

The new recipe looks as follows:

Ingredients:

2 tsp panchpuran

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

1-3 serrrano peppers - to taste

2-3 jalapeño peppers, sliced thin (with seeds)

2 bell peppers ( I used yellow and orange).

1 cup water with 1 tsp Yondu

6 cloves of garlic, crushed and chopped fine.

1-2 king mushroom cut in strips, or other mushrooms

2 celery stalks

1 shredded carrot

1 tbsp tienjin vegetables (optional)

1 teaspoon of savory

1 teaspoon of tarragon

1 tsp rosemary

1 tsp thyme

2 tbsp strong paprika powder

5 bay leaves

2 pints of low sodium vegetable stock

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

1 cup of barley (I consider this optional, if you want more "substance," than soup)

2-3 pints of water

1 bunch of cilantro, chopped
1 lime juiced

Braggs Liquid Aminos, to taste, alternatively gochujang, or better than bouillon veggie bouillon

If using miso instead dissolve one heaping tablespoon of miso paste in water and add at the end and use less liquid aminos - never cook the miso.

I made 2.5 gallons of soup this way, so I have frozen lentilsoup for whenever I do not have time to cook...