Moosewood lentil soup
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
1 cup
celery
1 cup
dried herbs
3 pinches
garlic
1 clove
grapeseed oil
1 Tbsp
lemon juice
2 Tbsps
lentils
3 cups
onion
1 large
red wine vinegar
6 servings
salt
0.5 tsps
tomatoes
1 medium
water
0.25 cup
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.
Nutrition:
Carbs
68 g
Fat
3 g
Protein
25 g
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