And I'd like to share with you this fast, foolproof little recipe that has been following me around for ages now: "Moroccan" Lentil Soup. I use quotation marks because I'm not sure how authentic this recipe really is. But it's great regardless.
2-3 tbsp vegetable oil
1 onion, finely chopped
2 tsp flour
2 tsp rose/hot paprika
4 cups / 1 L vegetable stock
1 teacup full of red lentils, dried
1 5 oz/ 150 gr container vegan/soy yogurt (preferably Greek style)
juice of 1/2 lemon
1 handful of chopped fresh mint
1 dash of cumin (optional)
Combine yogurt and lemon juice in a bowl and set aside.
Wash the lentils in cold water, rinse and set aside.
(They shouldn't sit for too long, since they have a knack of getting a bit sticky and cement-y otherwise).
In a Dutch oven or other broad-rimmed stewpot, saute onion in oil until translucent.
Sprinkle with paprika and flour. Cook for another half to one minute, careful not to burn it.
Add the stock and lentils. Bring to a boil and simmer for 15-20 minutes, stirring occasionally. (The lentils are done when they are soft but not too mushy.)
Take the pot from the heat and temper the yogurt by gradually adding a few spoonfuls of the hot mixture and stirring well until even. Then pour the tempered mixture back into the pot.
Season with cumin (if using) and add mint. Return to stove top and heat through. Do not boil.
Can be served with roasted pine seeds and/or vegan "meatballs".
And that's it already. Doesn't look very exciting but tastes awesome.