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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a great soothing soup for cold winters with hints of ginger and lemon. Ingredients:
5 cups vegetable broth or 5 cups chicken broth |
3 cups water |
1 cup green lentil |
1 cup red lentil |
2 carrots, stalks chopped |
2 tomatoes, chopped or 1 (14 ounce) can diced tomatoes |
2 celery ribs, chopped |
1 onion, large chopped |
6 garlic cloves |
3 tablespoons olive oil |
1/4 teaspoon thyme |
1/4 teaspoon sage |
1 teaspoon salt |
1 teaspoon pepper |
1/4 teaspoon fresh ginger |
6 slices lemon rind, thinly sliced |
1/8 cup red wine or 2 tablespoons red wine vinegar |
Directions:
1. Presoak lentil 2 hours and rinse.
2. Bring to boil water and add lentil and cook vigorously for 10 minutes; drain and rinse.
3. Bring to boil the 3 cups of water and reduce to medium and add the lentil; start to cook for 15 minutes add stock and cook further.
4. In a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
5. Add wine and deglaze pan; add tomatoes and lemon rind.
6. Once tomatoes soften, combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
7. Note if you wish to make this vegan use the vegetable broth.
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