Sunshine and Olly

by Jonathan Blaustein

Hi Everybody.

How’s it going?

Did you miss me?

It was the first significant break since I started the blog.

Luckily, yesterday, I decided to bank my creative-writing-energy for today, and instead used the morning’s energy-juice to make what may be the world’s best (vegan) soup: JB’s Coconut Dal.

There. I said it.

And the best part is: the soup is so good, you won’t care it’s vegan.

(The Earth and health benefits are a side-benefit.)

If you make this soup, and it turns out well, you will thank me.

Because it’s the kind of thing you can eat off for days, constantly absorbing the nutrients.

Let’s get to it.

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There are there basic components to this dish.

The sofrito (or vegetable flavor base)
The red lentils (which turn yellow)
The liquid base (in this case, veggie stock, water and coconut milk)

The Sofrito:

First, cut the best part of two leeks into three inch chunks, then cut those in half. (As cross sections.)

Fan out the leeks and wash them very well.

Then wash them two more times.

Heat up a big stock pot, add extra virgin olive oil, and sautée the leeks on medium heat, adding salt and cracked black pepper.

Because it’s a good idea to toast spices, I like to add them here, so they toast, and cook with the leeks.

For the Dal, I included ground turmeric, cumin, smoked paprika, mild paprika, and then I grated in some cinnamon.

I included one garlic clove here too.

Then you wash, chop and add four celery stalks, (or more, if you prefer,) and about 8 big carrots.

Each time, add some more oil, salt and pepper to make sure everything is seasoned.

Wash the lentils in a colander, (or two stacked, if you have them,) and then add them to the pot.

Fill up the pot with two boxes of stock, water, and a shaken can of coconut milk.

Before or after, fire up a poblano pepper on the gas stove, char it, then put it in Tupperware for five minutes, and slide off skin in the sink. Finish cleaning the pepper, chop it, and add to the soup.

Throw in one handful of baby spinach leaves, and then one more at the end.

Drop in one tablespoon of tomato paste here too.

From there, you’re cooking it for about 3-4 hours, give or take.

Add the juice of one lime and one Cara Cara orange, a few tablespoons of sugar, and more salt and pepper to taste.

Cook it down until the flavor and consistency are to your liking, and serve with brown rice.

I promise you. My kids freaked out. It’s that good.

Proper Indian food, for very little money.

Happy Cooking!