Moosewood lentil soup

Name: Moosewood lentil soup
Total time: 45 min
Yield: 6 servings
Ingredients: 6 servings black pepper; 1 Tbsp brown sugar; 128 g carrots; 101 g celery; 3 pinches dried herbs; 1 clove garlic; 1 Tbsp grapeseed oil; 2 Tbsps lemon juice; 576 g lentils; 1 large onion; 6 servings red wine vinegar; 0.5 tsps salt; 1 medium tomatoes; 59.15 ml water

A hearty Moosewood Lentil Soup recipe, perfect for Autumn, that is gluten-free, dairy-free, lacto-ovo vegetarian, and vegan. It contains a good amount of protein and is rich in vitamins and minerals like iron and folate. This flavorful and satisfying dish takes about 45 minutes to prepare.

Ingredients

black pepper

6 servings

brown sugar

1 Tbsp

carrots

128 g

celery

101 g

dried herbs

3 pinches

garlic

1 clove

grapeseed oil

1 Tbsp

lemon juice

2 Tbsps

lentils

576 g

onion

1 large

red wine vinegar

6 servings

salt

0.5 tsps

tomatoes

1 medium

water

59.15 ml

Method

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.