Lentil Soup

[Guest guest]

You know how you can have a cookbook for a gazillion years, and suddenly

fall in love with a recipe in it that you never tried before? This is

from the '92 Moosewood Cookbook, which is the second version of the book

that I've bought. It's very easy and super tasty winter comfort

food. I use stock instead of water, skip the salt, add a 2-inch piece of

kombu to the lentils, and use a 14-oz can of diced tomatoes (instead of

fresh since fresh tomatoes in my area are taste-free this time of year),

and use 1/2 tsp. of all the optional dried spices. Peace, Mo

 

Lentil Soup

 

3 cups dry lentils

7 cups water

2 tsp. salt

6 to 8 medium cloves of garlic, crushed

2 cups chopped onion

2 stalks celery, chopped

2 medium carrots, sliced or diced

optional: 1/2 to 1 tsp. basil

1/2 tsp. thyme

1/2 tsp. oregano

lots of freshly ground black pepper

2 to 3 medium-sized ripe tomatoes

red wine vinegar to drizzle on top

 

1) Place lentils, water and salt in a kettle. Bring to a boil, lower

heat to the slowest possible simmer, and cook quietly, partially

covered, for 20-30 minutes.

 

2) Add veggies (except tomatoes), herbs, and pepper. Partially cover &

let simmer peacefully for another 20-30 minutes, stirring occasionally.

 

3) Heat a medium saucepanful of water to boiling. Drop in the tomatoes

for 10 seconds, take them out, peel the skins, & squeeze out the seeds.

Chop the remaining pulp, & add to the soup. Let the soup cook for 5 more

minutes.

 

4) Serve with a drizzle of red wine vinegar on top of each bowl.

 

6-8 servings