Green Lentil and Vegetable Soup

[Guest guest]

I got this out of " Wholesome Harvest " by Carol Gelles - the book isn't in print

but I had borrowed it from the library, decided it was worth owning and found a

used copy on amazon (like new condition!). Lots of nice recipes!

 

Green Lentil and Vegetable Soup

 

2 tablespoons olive oil

1 1/2 cups sliced leek (white and light green part) thoroughly rinsed

1 cup sliced mushrooms

1/4 cup finely chopped green bell pepper (I didn't have this)

5 cups water (I used water/veg broth combo)

1/2 cup green lentils rinsed

1/2 teaspoon dried basil (I also added some dill)

3/4 cup diced rutabaga (yellow turnip)(I didn't have any of this)

1/2 cup sliced carrot

1/2 cup sliced celery

1 cup dices new red potatoes (I used Yukon gold)

1/2 cup fresh or frozen cut green beans

1/2 cup diced zucchini

1/4 cup chopped parsley (I used kale instead)

1 clove garlic, minced

1 1/4 teaspoon salt (to taste)

1/4 teaspoon pepper

 

Heat the oil in a 4-quart saucepan over medium-high heat. Add the leek,

mushrooms and bell pepper, and saute, stirring until softened. Add the water

and bring to a boil. Add the lentils and basil. Return to a boil; reduce the

heat and simmer, covered, 30 minutes. Add the rutabaga, carrot, and celery;

return to a boil and simmer, covered 20 minutes. Add the potato and simmer,

covered, 10 minutes. Add the green beans, zucchini, parsley, garlic, salt and

pepper. Return to a boil and simmer 5 minutes longer, or until the vegetables

are tender.

 

Serves 8

 

I got some green lentils at Whole Foods last time I was there, they're smaller

and milder than the brown ones (I like red lentils for soups etc).

Jann