Soup

Moosewood Lentil Soup

Name: Moosewood Lentil Soup
Cook time: 45 min
Total time: 45 min
Ingredients: 6 servings pepper; 1 tablespoon brown sugar; 1 cup carrots; 1 cup celery; 3 pinches herbs; 1 clove garlic; 1 tablespoon grapeseed oil; 2 tablespoons lemon juice; 3 cups lentils; 1 large onion; 6 servings red wine vinegar; 0.5 teaspoon salt; 1 medium tomatoes; 0.25 cup water

dinnerlunchVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

pepper6 servings
brown sugar1 tablespoon
carrots1 cup
celery1 cup
herbs3 pinches
garlic1 clove
grapeseed oil1 tablespoon
lemon juice2 tablespoons
lentils3 cups
onion1 large
red wine vinegar6 servings
salt0.5 teaspoon
tomatoes1 medium
water0.25 cup

Instructions

1
Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
2
Add more water as needed, until the soup is your favorite consistency.
3
Heat oil or melt butter in a medium-sized skillet.
4
Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
5
Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
6
Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for At least 15 minutes longer.
7
Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced Scallions or parsley on top, if desired.