Have you tried my Creamy Kale Miso Soup yet? Don’t keep me waiting! I want to know if you loved it!
In April I was the Favorite Veg on the Web on Como Water. The wonderful Tiffany invited me to guest post and to share my Chik’n Lentil Noodle Soup recipe. I decided to repost the recipe here today so that I could finally join in on Ricki Heller’s fantastic Wellness Weekend activities on Diet, Dessert and Dogs.
Here’s how my soups get started. Each week I toss vegetable bits, pieces, and scraps into a gallon freezer bag as I prepare meals so that I can make a basic homemade vegetable broth. For this particular broth my scrap bag was filled with asparagus ends, red and yellow onion, lots of garlic and garlic scraps, celery, carrots, romaine lettuce, tomatoes, lemon and lime scraps, a red pepper and a long, fabulous banana pepper. For a change, I decided to use a chik-style seasoning for flavor Hmm. Vegan “chicken” broth? I decided to make a Chik’n Noode Soup!
There was a special kick to this soup, attributed to the red and banana pepper in the broth. I mention this only because when you make this recipe the flavor of your vegetable broth will guide the final taste of the soup.
JL’s Chik’n Lentil Noodle Soup
Ingredients (Serves 4)
- Olive oil
- Yellow Onion
- Green beans, snapped into bite size pieces
- 2 t vegan chicken style seasoning (I use Chik-Style seasoning)
- 1 bay leaf
- 1 cup brown lentils, rinsed and drained
- 4 oz soba noodles
- 4 cups vegetable broth (I used a vegan chicken style broth)
If using a pressure cooker
- Heat olive oil on medium-high heat in an uncovered pressure cooker.
- Saute garlic, onion, green beans, carrots and celery for about three minutes.
- Add vegan chicken style seasoning, bay leaf and safe.
- Add lentils, noodles and vegetable both to the pressure cooker.
- Cover the pressure cooker, locking lid in place.
- Bring to pressure, then reduce heat low enough to maintain pressure (a gentle rocking motion of the jiggly top) for 8 minutes.
- After 8 minutes, remove the pressure cooker from the heat and release pressure with the quick-release method (still covered, hold the pressure cooker under cold running water).
- Once pressure is release, remove the lid, away from you.
- Sample both the lentils and the noodles. If not quite done enough, simmer, on low, in the uncovered pressure cooker.
If using a soup pot
- Follow the first three instructions above.
- Add lentils and broth to the pot and bring to a boil.
- Reduce heat to medium-low and cook for 15 minutes
- Increase heat to medium-high, to a light boil, and add soba noodles.
- Cook for 3 to 4 minutes, then taste noodles for doneness.
- Reduce heat to medium and cook for an additional
- Bring to a boil.
- Reduce heat to medium-low and cook for 10 -12 minutes.
Soup in the summer? Why, yes! Come on, these are nice and light soba noodles and lentils are perfect, year-round!