Moosewood Lentil Soup

Moosewood Lentil Soup

Moosewood Lentil Soup

By foodista.com
45 minutes

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Details
  • Servings:   6
  • Calories:   397
  • Protein:   26g
  •  
  • Fiber:   32g
  • Sugar:   7g
  • Carb Total:   36g
  •  
  • Saturated:   1g
  • Fat Total:   4g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Freshly-ground black pepper
  • 1 tablespoon molasses or brown sugar
  • 1 cup chopped carrots
  • 1 cup minced celery
  • 3 pinches of dried herbs (thyme, oregano, or basil)
  • 1 clove garlic, chopped,
  • 1 tablespoon grapeseed oil or butter
  • 2 tablespoons fresh lemon juice
  • 3 cups lentils, any type
  • 1 large onion, finely chopped
  • Red wine vinegar for the top
  • 1/2 teaspoon salt
  • medium ripe tomatoes, chopped
  • 1/4 cup Boiling water
Instructions

Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).

Add more water as needed, until the soup is your favorite consistency.

Heat oil or melt butter in a medium-sized skillet.

Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.

Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.

Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for

At least 15 minutes longer.

Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced

Scallions or parsley on top, if desired.

View original preparation instructions

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