Moosewood Lentil Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- Freshly-ground black pepper
- 1 tablespoon molasses or brown sugar
- 1 cup chopped carrots
- 1 cup minced celery
- 3 pinches of dried herbs (thyme, oregano, or basil)
- 1 clove garlic, chopped,
- 1 tablespoon grapeseed oil or butter
- 2 tablespoons fresh lemon juice
- 3 cups lentils, any type
- 1 large onion, finely chopped
- Red wine vinegar for the top
- 1/2 teaspoon salt
- medium ripe tomatoes, chopped
- 1/4 cup Boiling water
Instructions
Add more water as needed, until the soup is your favorite consistency.
Heat oil or melt butter in a medium-sized skillet.
Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
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