Moosewood Lentil Soup
By: Yuna Wu
Published: Friday, December 4, 2009 - 1:47am

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.