I forgot to post for Vegan MoFo last week, so I'll post twice today!
I think this lovely soup recipe was recommended by my neighbor-friend Pankuri, although I'm not totally sure! I know I bookmarked it a while ago and finally got around to making it this past week. The only thing I did to change the original was to leave out the onion and substitute onion powder instead. (I was already having a bad belly day, and I didn't feel like tempting fate!) It's a low-fat soup that's packed with fiber and protein, and it doesn't take long at all to make.
You will need:
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, diced (or onion powder if you choose)
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 1 cup dried brown lentils, drained and rinsed
- 4 cups water
- 1 Tbsp chopped fresh rosemary
- 1 bay leaf
- 1 tsp red wine vinegar
- salt and pepper to taste
- Heat the oil in a stockpot over medium heat. Add the onions, celery, and carrot, stirring frequently until the onion is translucent and the other veggies are soft.
- Add in the remaining ingredients and increase heat to bring the mixture to a boil. After it boils, reduce the heat and allow it to simmer for about 25 minutes, until the lentils are tender. Check for seasoning and serve.
This was a great soup for a chilly day, and it heated up well in the microwave the next day. When I make it again, I'll cut up the celery and carrots differently, because I didn't like having such long slices in the soup. I used my food processor to slice the vegetables, but I should have cut the celery stalks and carrots in half lengthwise before I processed them. Oh well!