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...Read More
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).
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.
Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
At least 15 minutes longer.
Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
Scallions or parsley on top, if desired.