Vegetarian Soup Cuisine

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Red Lentil And Barley Stew

Wintry Tomato Vegetable Soup

 

* Exported from MasterCook *

 

Red Lentil And Barley Stew

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 202

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Potatoes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 large yellow onion -- diced

2 stalks celery -- diced

2 teaspoons minced fresh ginger

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

8 cups water

1 cup red lentils -- rinsed

1/2 cup pearl barley

2 medium white potatoes -- diced

(peeled if desired)

1 teaspoon salt

1 lemon -- Juice of

 

This satisfying legume and grain stew radiates with the comforting presence

of ginger, cumin, and turmeric.

 

In a large saucepan heat the oil. Add the onion, celery, and ginger, and

saute for 5 minutes. Stir in all of the seasonings (except the salt) and

cook for 30 seconds more. Stir in the water, lentils, barley, and

potatoes, and bring to a simmer. Cook over medium-low heat for about 1

hour, stirring occasionally.

 

Remove from the heat and stir in the salt and lemon juice. Let stand for 5

to 10 minutes before serving.

 

Ladle the stew into bowls and serve with warm bread.

 

Yield: 6 to 8 servings

 

Soup Tips: Add 2 medium carrots, peeled and diced, along with the potatoes

or stir in 2 cups of chopped kale or spinach about 10 minutes before the

stew has finished cooking. Red lentils are available at natural food

stores and well-stocked supermarkets.

 

 

 

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* Exported from MasterCook *

 

Wintry Tomato Vegetable Soup

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 82

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil or olive oil

1 medium yellow onion -- diced

1 small zucchini -- diced

8 mushrooms -- sliced, up to 10

2 large garlic clove -- minced

6 cups water

14 ounces canned stewed tomatoes

6 ounces canned tomato paste

1 1/2 tablespoons dried parsley

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup uncooked tubettini or ditalini pasta

1/2 cup shredded part-skim mozzarella cheese -- (optional)

OR provolone cheese

 

This wholesome soup is the proper antidote for the winter blues.

 

In a large saucepan heat the oil. Add the onion, zucchini, mushrooms, and

garlic, and saute for 7 minutes. Add the water, stewed tomatoes, tomato

paste, and seasonings, and bring to a simmer. Cook for 15 minutes over

medium-low heat, stirring occasionally Stir in the pasta and cook for 15 to

20 minutes more over low heat until the pasta is al dente. Occasionally

stir the soup while it cooks.

 

Let the soup sit for 10 minutes before serving. Ladle into bowls and, if

desired, top with shredded cheese. Serve with warm Italian bread.

 

Yield: 6 to 8 servings

 

 

 

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