Moosewood Lentil Soup

Moosewood Lentil Soup

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.

Ingredients

You need the ingredients below to cook it

  • pepper

    pepper

    Freshly-ground black pepper

    6 servings

  • brown sugar

    brown sugar

    molasses or brown sugar

    1 Tbsp

  • carrots

    carrots

    chopped carrots

    128 grams

  • celery

    celery

    minced celery

    101 grams

  • herbs

    herbs

    dried herbs (thyme, oregano, or basil)

    3 pinches

  • garlic

    garlic

    garlic, chopped

    1 clove

  • grapeseed oil

    grapeseed oil

    grapeseed oil or butter

    1 Tbsp

  • lemon juice

    lemon juice

    fresh lemon juice

    2 Tbsps

  • lentils

    lentils

    lentils, any type

    576 grams

  • onion

    onion

    onion, finely chopped

    1 large

  • red wine vinegar

    red wine vinegar

    Red wine vinegar for the top

    6 servings

  • salt

    salt

    salt

    0.5 teaspoons

  • tomatoes

    tomatoes

    ripe tomatoes, chopped

    1 medium

  • water

    water

    Boiling water

    59.147 milliliters

Instructions

Let's follow the instructions for cooking it

  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.