Lentil Soup With a Hint of Fruit |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This is adapted from mollie katzens vegetable heaven cookbook. This is extremely healthy and fat free. Ingredients:
2 cups green lentils or 2 cups red lentils, rinsed and picked over |
8 cups water |
2 cups minced onions |
1/2 cup minced celery |
1 cup chopped carrot |
2 teaspoons ground cumin |
2 teaspoons dry mustard |
2 tablespoons minced garlic |
1 cup minced dried apricot |
1 -2 teaspoon salt (to taste) |
3 -4 tablespoons balsamic vinegar (to taste) |
black pepper |
cayenne |
Directions:
1. Place the lentils and water in a soup pot or dutch oven and bring to a boil.
2. Cover, lower the heat to a simmer, and cook for about 15 minutes.
3. Add onion, carrots, celery, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes).
4. Add small amounts of additional water, if it seems to thick.
5. Add the garlic, apricots, and salt, cover, and let it simmer for another 15 minutes or so.
6. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days.
7. Serve hot, topped with extra dried apricots if desired.
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