Red Lentil and Beet Soup
Photo: Helen Pitlick
Ingredients
1 tablespoon olive oil
1/2 medium onion, chopped (about ¾ cup)
1 medium carrot, sliced
1 cup red lentils, washed and drained
6 cups water
1 teaspoon salt
2 tablespoons apple cider vinegar
sour cream (optional)
Preparation
1
2
.
About
From "Students Go Vegan Cookbook" by Carole Raymond. Use tofu sour cream instead of dairy sour cream if desired. For a heartier soup, reduce the liquid to 5 cups and substitute vegetable broth.
Yield:
10.0 servings
Added:
Thursday, December 10, 2009 - 1:58am