PINK LENTIL SEITAN SOUP
Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth!
Makes 14 cups
10 c. water
2 c. dried pink lentils – rinsed in wire mesh strainer till all foam disappears
Combine water and rinsed lentils in large soup pot. Bring to boil, cover, reduce heat to low and cook 1-1/2 hours, or till soft. No need to salt now.
28 oz. can stewed tomatoes including liquid; cut some larger pieces into smaller ones
16 oz. bag froz. mixed vegetables
1 T. salt plus to taste later
1 T. liquid smoke
2 t. garlic powder
2 t. onion powder
2 t. smoked paprika
1 T. ground coriander
1/4 t. red cayenne pepper
1/4 t. ground allspice
freshly ground black pepper to taste
1/4 c. extra virgin olive oil
Add above soup ingredients to cooked lentils, stirring after each addition. Cook, partially covered, over medium-low heat about 30 minutes.
8 oz. pkg. Cubed WestSoy Seitan, thawed, including liquid in pouch
Cut larger pieces of Seitan into smaller ones, then add all to soup, including the liquid in the pouch. Stir well, then cook about 10 minutes and serve.
Notes: The package recommends that you cook the Seitan in the soup just till hot, then serve immediately, so that it doesn’t disintegrate. I did that. But I also had leftover soup, that I reheated for a few days, and the Seitan never did disintegrate. It got a tiny bit drier, like you might expect beef to get, and a little more flavorful from sitting in the soup. At one point I thought, ‘fall off the bone’.
It’s a great product. We all liked it. I’m looking forward to sauteeing with it.