Moosewood Lentil Soup


Photo: flickr user eiratansey

Yield:

6.0 servings

Added:

December 4, 2009

Creator:

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Ingredients

3 cups lentils, any type
7 cups water or stock (more as needed)
1 tablespoon grapeseed oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 tablespoon minced garlic
1 teaspoon salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
medium-sized ripe tomatoes, chopped
tablespoon dry red wine (optional)
2 tablespoons fresh lemon juice
1 tablespoon molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Preparation

1
Place lentils and water in a soup pot or Dutch oven.
2
Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
3
Add more water as needed, until the soup is your favorite consistency.
4
Heat oil or melt butter in a medium-sized skillet.
5
Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes.
6
Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils.
7
Stir in wine, if desired, lemon juice and molasses or brown sugar.
8
Taste to correct seasonings, then simmer for
9
At least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
10
Scallions or parsley on top, if desired.

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