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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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The unusual addition of molasses is to gently sweeten the soup. Ingredients:
3 cups dried brown lentils, picked over and rinsed |
7 cups water or 7 cups vegetable broth |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 medium yellow onion, finely chopped |
2 celery ribs, finely chopped |
2 medium carrots, finely chopped |
2 teaspoons minced garlic |
2 tablespoons dry red wine |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar |
salt |
fresh ground black pepper |
chopped green onion |
red wine vinegar |
Directions:
1. Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
2. In a skillet over medium heat, let the oil and butter heat together until the butter melts.
3. Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
4. Add in the garlic; cook, stirring, for 2 minutes.
5. Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
6. Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
7. Add water or broth to thin the soup if it is too thick.
8. Cover and continue to cook on LOW for another 30 minutes.
9. Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.
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