Vegetarian Potato Lentil Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I originally got this recipe from a vegan cookbook, and its easy to keep it vegan by omitting the butter. It is a super delicious recipe and very filling, perfect for a cold winter's night. Ingredients:
1 sprig fresh rosemary |
5 sage leaves |
5 sprigs fresh thyme |
2 teaspoons peppercorns |
4 tablespoons lemon juice |
2 cups dried lentils |
5 potatoes, cubed |
1 onion, chopped |
4 garlic cloves |
1 cup baby carrots, sliced |
1/3 cup cilantro, chopped |
9 cups vegetable broth |
1 tablespoon butter |
Directions:
1. Put peppercorns and fresh herbs in cheesecloth and tie corners together to form a little package.
2. In large pot, bring broth, lemon juice, and cheesecloth package to a boil.
3. Add lentils and potato. Reduce heat, cover and cook for about 20 minutes.
4. In the meantime, in a nonstick skillet, carmelize onion and garlic with the butter. Once carmelized, add 2 cups of water, the carrots and cilantro and cook until carrots are softened.
5. Once potatoes are cooked properly, add onion mixture and cook for about 5 minutes more. Add salt and pepper to taste. If soup is a little too chunky, adding a cup or two of water helps thin it out a little bit. Remove cheesecloth package before serving.
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