Moosewood Lentil Soup

November 27, 2024

45

medium

6

  • Cook the Lentils:
    • Combine the lentils and water in a soup pot or Dutch oven.
    • 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.
  • Prepare the Aromatics:
    • In a medium skillet, heat the oil or melt the butter over medium heat.
    • Add the diced onion, celery, and carrots. Sauté for about 10 minutes until softened.
    • Stir in the minced garlic, salt, pepper, and your choice of herbs (e.g., thyme, bay leaf, or parsley). Sauté for another 5 minutes.
  • Combine and Simmer:
    • Transfer the sautéed vegetables to the pot of cooked lentils.
    • Stir in wine (if using), lemon juice, and molasses or brown sugar. Mix well and taste to adjust seasonings as needed.
  • Finish Cooking:
    • Simmer the soup for at least 15 more minutes to blend the flavors.
  • Serve and Garnish:
    • Serve hot with a drizzle of vinegar over each bowl for a tangy kick.
    • Garnish with minced scallions or parsley, if desired.
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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.
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.
Mark as complete
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.
Mark as complete
4.
Finish Cooking
Simmer the soup for at least 15 more minutes to blend the flavors.
Mark as complete
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.
Mark as complete
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