Hearty Vegetarian Lentil Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 14 |
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This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits! Ingredients:
2 tablespoons olive oil |
2 cups finely diced onions |
3 large garlic cloves |
salt |
pepper |
3 tablespoons tomato paste |
1/2 cup diced celery |
1/2 cup diced carrot |
2 bay leaves |
1/2 cup chopped parsley (i use dried) |
1 1/2 cups french green lentils or 1 1/2 cups brown lentils, washed |
1 tablespoon dijon mustard |
1 tablespoon red wine or 1 tablespoon sherry wine vinegar |
Directions:
1. In soup pot, sauté onion in oil until soft.
2. Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
3. Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
4. Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
5. Lower heat and simmer 25-30 minutes till everything is tender.
6. Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.
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