VeganMoFo: Lentil and Vegetable Soup

Cooler temperatures are on the way for St. Louis, so it's the time of year when I like to make a batch of soup or chili every week. I came home from the Humane Society happy and tired last Sunday after a morning of walking the dogs, and this soup really hit the spot. The recipe has a delicious tomato broth base, very hydrating and flavorful. The lentils and chickpeas add substance, with an unexpected twist from the cinnamon and ginger. The yellow bell pepper chunks provide little bursts of color. This soup was so tasty, but next time I'll increase the spices for even more flavor.

We are halfway through the Vegan Month of Food! If you are coming a little late to the party and wonder what in the world VeganMoFo is, bloggers are writing about vegan food every weekday for the month of October. Here's my intro post for VeganMoFo which links to the PPK's listing of participants. Check them out for plenty of great vegan food inspiration.

Lentil and Vegetable Soup
Adapted from Food and Wine

2 Tablespoons olive oil
2 small onions, chopped
2 ribs celery, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1 3/4 teaspoon salt
freshly ground black pepper, to taste
1 cup lentils
6 1/2 cups water
15 ounce can crushed tomatoes
15 ounce can chickpeas, rinsed and drained
1/3 cup cilantro, chopped

In a large pot, saute onions, bell pepper, and celery in olive oil over medium heat for about 8 minutes. Reduce heat if necessary to prevent them from browning too much. Add the garlic and saute for a minute or so. Add ginger, turmeric, cinnamon, salt, pepper, and lentils. Stir to mix. Add water and tomatoes and bring to a boil. Partially cover the pot, reduce heat, and simmer for about 30 minutes until lentils are tender. Add chickpeas and cook for about 5 minutes. Add cilantro and serve.