Sunday, November 25, 2012

Better Than Mom's Lentil Soup

Better Than Mom's Lentil Soup
Quick-Fix Vegetarian, page 155

Serves 4-6


1 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, sliced
1/2 cup celery, sliced thinly
1 1/4 cup brown lentils, sorted and rinsed
1 15-oz can diced tomatoes, drained
5 cups vegetable broth
1 Tbsp soy sauce
Salt and pepper
1 Tbsp parsley, fresh, minced


  1. Heat oil in a skillet over medium heat. Add onion, carrot, and celery; cover and cook until softened, about 7-8 minutes.

  2. Transfer vegetables to a 4-quart pot and add lentils, tomatoes, broth, and soy sauce. Cover and cook on low heat for 1 hour.

  3. Season to taste with salt and pepper; sprinkle with parsley.

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