Lentil Soup (Recipe)

Author: Ruthie Hansen Status: published Published: Oct 12,2009 license cc-by-nc-sa 0   Share on Facebook Share on Twitter

I love this lentil soup. It's warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes well, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It's fat-free and economical to make, as well.

Lentil Soup- Makes about 10 servings.
3 cups lentils (or one bag's worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste
red wine vinegar, to drizzle on top

Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings, and serve with a drizzle of vinegar over the top of each bowl. Yum.

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