Vegetarian Savory Lentil Soup |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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I have been making this soup for years. It originally came from the New McDougall Cookbook - wonderful low-fat, vegetarian cookbook. I don't know if it is still in publication. I didn't see another one that looked quite like this recipe in the many lentil soup recipes. Ingredients:
12 ounces package lentils |
4 cups water |
1 garlic clove, minced |
1 onion, chopped |
3 -4 scallions, chopped |
1 -2 stalk celery, chopped |
1/4 cup soy sauce |
1/3 cup balsamic vinegar |
1 (6 ounce) can tomato paste |
1 teaspoon dijon mustard |
fresh ground pepper |
Directions:
1. Wash lentils and place in a large pot and cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
2. Saute the garlic, onion, scallions and celery in 1/3 cup water until soft. Add to the cooked lentils along with the soy sauce, balsamic vinegar, tomato paste and mustard. Add freshly ground black pepper to taste.
3. Continue to simmer for 1 hour more, covered for a souplike consistency; uncovered for a gravylike consistency.
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