Lentil Vegetable Soup
By
TERRI OPGENORTH
@Terrio13
1
This is a great Lentil soup. I like the combination of red and green lentils for more depth of flavor. The Tabasco and pepper flakes give a nice bite. Be sure to serve with a dribble of good olive oil and some fresh bread for dipping. Heaven!
Please note that the soup needs to be refrigerated overnight for the best flavor.
Please note that the soup needs to be refrigerated overnight for the best flavor.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-6
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
1/4 lbbutton mushrooms
-
1 largeyellow onion
-
2 largecarrots
-
4 stalk(s)celery
-
4plum tomatoes--canned or fresh with skin removed
-
3 largegarlic cloves
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1 cred lentils
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2 cgreen lentils
-
6 cvegetable stock
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1 tspeach-thyme, marjoram and oregano
-
2bay leaves
-
2 Tbsptomato paste
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1 Tbspbalsamic vinegar
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4 dash(es)tabasco
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pinchred pepper flakes
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3 Tbspextra virgin olive oil
-
·sea salt to taste
How to Make Lentil Vegetable Soup
- Coarsely chop the onion, celery, carrots and tomatoes.
- Mince garlic and slice mushrooms.
- In a stock pot, saute mushrooms in olive oil for 10 minutes.
- Add onions, celery and carrots and saute until the onions become translucent. (about 10 mins)
- Add garlic and saute 3 minutes, while being careful not to brown that garlic. (this can make it bitter)
- Add lentils, stock and spices into the stock pot. Stir and bring to a boil.
- Reduce the heat and cover; simmering until lentils are tender, about 35-40 minutes.
- Add tomato paste and dissolve.
- Add tomatoes, Tabasco and balsamic vinegar. Add salt to taste and simmer for 2-4 minutes, adding more vegetable stock to thin if necessary.
- Cool and refrigerate overnight to meld flavors.
- Reheat gently and serve with a dollop of sour cream and a drizzle of good quality olive oil if you like.
