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 votes
Serves:
4-6
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
- 1/4 lb
- button mushrooms
- 1 large
- yellow onion
- 2 large
- carrots
- 4 stalk(s)
- celery
- 4
- plum tomatoes--canned or fresh with skin removed
- 3 large
- garlic cloves
- 1 c
- red lentils
- 2 c
- green lentils
- 6 c
- vegetable stock
- 1 tsp
- each-thyme, marjoram and oregano
- 2
- bay leaves
- 2 Tbsp
- tomato paste
- 1 Tbsp
- balsamic vinegar
- 4 dash(es)
- tabasco
- pinch
- red pepper flakes
- 3 Tbsp
- extra virgin olive oil
- sea salt to taste
How to Make Lentil Vegetable Soup
- 1Coarsely chop the onion, celery, carrots and tomatoes.
- 2Mince garlic and slice mushrooms.
- 3In a stock pot, saute mushrooms in olive oil for 10 minutes.
- 4Add onions, celery and carrots and saute until the onions become translucent. (about 10 mins)
- 5Add garlic and saute 3 minutes, while being careful not to brown that garlic. (this can make it bitter)
- 6Add lentils, stock and spices into the stock pot. Stir and bring to a boil.
- 7Reduce the heat and cover; simmering until lentils are tender, about 35-40 minutes.
- 8Add tomato paste and dissolve.
- 9Add tomatoes, Tabasco and balsamic vinegar. Add salt to taste and simmer for 2-4 minutes, adding more vegetable stock to thin if necessary.
- 10Cool and refrigerate overnight to meld flavors.
- 11Reheat gently and serve with a dollop of sour cream and a drizzle of good quality olive oil if you like.
