Moosewood Lentil Soup
eatoplan
November 27, 2024
This Moosewood Lentil Soup is a hearty, comforting dish packed with rich, earthy flavors. Slow-simmered lentils create a velvety texture, while sautéed onions, carrots, and celery add depth and sweetness. A touch of molasses or brown sugar enhances the flavor, balanced by a splash of wine and lemon juice for brightness.
Finished with a drizzle of vinegar and fresh herbs, this lentil soup is a nourishing and satisfying meal. Serve it with crusty bread for a wholesome, protein-rich dish that’s perfect for chilly days!
Ingredients:
Adjust Servings
| 6servings pepper black, freshly-ground | |
| 1tablespoon brown sugar | |
| 1cup carrots chopped | |
| 1cup celery minced | |
| 3pinches herbs dried, (thyme, oregano, or basil) | |
| 1clove garlic chopped | |
| 1tablespoon grapeseed oil | |
| 2tablespoons lemon juice fresh | |
| 3cups lentils | |
| 1large onion finely chopped | |
| 6servings red wine vinegar for the top | |
| 0.5teaspoon salt | |
| 1medium tomatoes ripe, chopped | |
| 0.25cup water boiling |
Directions
1.
Cook the Lentils
1. Combine the lentils and water in a soup pot or Dutch oven.
2. Bring to a boil, then reduce the heat to a simmer. Cook for about 45 minutes, or until the lentils become soft and mushy. Stir occasionally, and add more water if needed to achieve your preferred consistency.
2. Bring to a boil, then reduce the heat to a simmer. Cook for about 45 minutes, or until the lentils become soft and mushy. Stir occasionally, and add more water if needed to achieve your preferred consistency.
Mark as complete
2.
Prepare the Aromatics
1. In a medium skillet, heat the oil or melt the butter over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for about 10 minutes until softened.
3. Stir in the minced garlic, salt, pepper, and your choice of herbs (e.g., thyme, bay leaf, or parsley). Sauté for another 5 minutes.
2. Add the diced onion, celery, and carrots. Sauté for about 10 minutes until softened.
3. Stir in the minced garlic, salt, pepper, and your choice of herbs (e.g., thyme, bay leaf, or parsley). Sauté for another 5 minutes.
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3.
Combine and Simmer
1. Transfer the sautéed vegetables to the pot of cooked lentils.
2. Stir in wine (if using), lemon juice, and molasses or brown sugar. Mix well and taste to adjust seasonings as needed.
2. Stir in wine (if using), lemon juice, and molasses or brown sugar. Mix well and taste to adjust seasonings as needed.
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4.
Finish Cooking
Simmer the soup for at least 15 more minutes to blend the flavors.
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5.
Serve and Garnish
1. Serve hot with a drizzle of vinegar over each bowl for a tangy kick.
2. Garnish with minced scallions or parsley, if desired.
2. Garnish with minced scallions or parsley, if desired.
Mark as complete
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