Moosewood Lentil Soup
Moosewood Lentil Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 6. One portion of this dish contains roughly 26g of protein, 4g of fat, and a total of 396 calories. For 74 cents per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 2 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. It is perfect for Winter. From preparation to the plate, this recipe takes roughly 45 minutes. If you have pepper, tomatoes, lentils, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is outstanding. Similar recipes include Moosewood Lentil Soup, Moosewood Mushroom Barley Soup!, and Hungarian Mushroom Soup, from the Moosewood Cookbook.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
dutch oven
frying pan
Cooking instruction summary:
- 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.
Step by step:
1. 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).
2. Add more water as needed, until the soup is your favorite consistency.
3. Heat oil or melt butter in a medium-sized skillet.
4. Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
5. Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
6. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
7. At least 15 minutes longer.
8. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
9. Scallions or parsley on top, if desired.
Nutrition Information:
covered percent of daily need
