Summary

Moosewood Lentil Soup might be a good recipe to expand your main course recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 74 cents per serving. One portion of this dish contains roughly 26g of protein, 4g of fat, and a total of 396 calories. A mixture of pepper, lentils, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 2 people found this recipe to be flavorful and satisfying. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. Similar recipes are Moosewood Lentil Soup, Moosewood Mushroom Barley Soup!, and Hungarian Mushroom Soup, from the Moosewood Cookbook.

Instructions

1. Place lentils and water in a soup pot or Dutch oven.
2. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
3. Add more water as needed, until the soup is your favorite consistency.
4. Heat oil or melt butter in a medium-sized skillet.
5. Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
6. Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.
7. Stir in wine, if desired, lemon juice and molasses or brown sugar.
8. Taste to correct seasonings, then simmer for
9. At least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
10. Scallions or parsley on top, if desired.

Ingredients

• 1 Freshly-ground black pepper
• 2 molasses or brown sugar
• 3 molasses or brown sugar
• 4 chopped carrots
• 5 minced celery
• 6 dried herbs (thyme, oregano, or basil)
• 7 garlic, chopped
• 8 grapeseed oil or butter
• 9 fresh lemon juice
• 10 lentils, any type
• 11 onion, finely chopped
• 12 Red wine vinegar for the top
• 13 salt
• 14 ripe tomatoes, chopped
• 15 Boiling water

Directions

• 1 Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
• 2 Add more water as needed, until the soup is your favorite consistency.
• 3 Heat oil or melt butter in a medium-sized skillet.
• 4 Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
• 5 Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
• 6 Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
• 7 At least 15 minutes longer.
• 8 Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
• 9 Scallions or parsley on top, if desired.