‘You and I take vegetarian food for granted’, said my friend Connie.
She was sharing her experience while helping the native Inuit of Iqaluit. ‘They find the texture of lentils unfamiliar. Its not part of their culture. They are hunters and gatherers’, she said.
Connie is right. I’m fortunate I was raised in a country like India. Where Its super easy to prepare light, unprocessed, sustainable recipes. I could easily cook lentils 365 days of the year and not have to repeat a recipe. I really feel for new vegans. Especially those for whom a veg diet is not part of their food culture.
To help the people of Iqaluit, Connie has been fund raising for months. Iqaluit is a northern city closer to Greenland than it is to Ontario where I live.
With the funds raised, she bought them this industrial grade food processor to puree their lentils. She’s flown off to Iqualuit to hand this off. So their lentils will be more palatable to their hunter – gatherer state. Wow, look at the size of that..I’m surprised Connie can even hold it up!
I promised to write her an easy puree lentil recipe that they could blend in their soup kitchen as they transition from hunter-gatherer to farmer.
½ cup yellow mung beans
1 tbsp fresh ginger
1 tbsp fresh garlic
½ cup tomatoes
¼ cup onions
1 tbsp curry leaves or kaffir lime leaves
1 tsp fresh lemon/lime juice
1 big brown cardamom
Pinch cayenne pepper
1 tsp fresh cilantro
¼ tsp cumin seeds
1 tbsp coconut oil
¼ tsp turmeric
Salt to taste
• Wash mung beans thoroughly. Soak in 1 cup water and cook till soft.
• Chop onions, garlic and ginger and tomatoes. Set aside.
• Heat coconut oil in pan. Apsara tip – I’m excited & grateful to have a chance to introduce the hunter-gatherer inuit to vegan food.. I’m not sure what oils they have locally available so will leave choice of oil to them and to you. Coconut oil in my humble opinion is great. I believe its best not to judge choice of oil anyone wishes to use., but only point out what is healthy and best for body.
• Add cumin seeds, hing and then quickly add onions, garlic and ginger. Saute till cooked and soft.
• Add tomatoes and spices and let cook till soft.
• Add cooked mung beans and ½ cup water. Let come to boil.
• Take off stove. Puree the entire soup. Stir in lemon juice and fresh cilantro leaves.
• Serve with your choice of flatbread- indian chapati, or pita bread or any bread 🙂
Though the Iqualuit inspired this post, dear reader, anyone who is a new vegan or even a seasoned vegan can easily try my recipe. You will be sure to fall in love with it. Its foolproof and delicious beyond description.