[Best Ever Lentil Soup]
Source: http://www.vegalicious.org
Ingredients
- 3 tbs. olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 can tomato paste
- 1 cup red wine
- 1 cup lentils (brown or green Le Puy), sorted and rinsed
- 3 cup water
- 2 vegetable bouillon cubes
- 2 tbs. thyme or oregano
- 2 tbs. Dijon mustard
- pepper to taste
- 1 cup leaf spinach (frozen or fresh), slightly chopped
Directions
1. Using a large soup pot, heat the oil and add the onions and celery. |
2. Saute until they are golden. |
3. Add bay leaves and garlic. |
4. After two minutes add the tomato paste and wine. |
5. Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, stirring from time to time to keep the lentils from sticking on the bottom. |
6. Add water, wine or vegetable bouillon as needed. |
7. The soup should cook for about 40 minutes or until the lentils are tender. Add a couple tablespoons of thyme or oregano, and season to taste with pepper. |
8. Add the spinach and cook gently until the spinach is cooked. |
9. At the last minute stir in 2 tablespoons of Dijon mustard and serve immediately. |
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