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Lentil Soup

  Seasoning mix 1 Teaspoon
  Sweet paprika 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Garlic powder 1 1⁄2 Teaspoon
  Dry mustard 1 1⁄2 Teaspoon
  Dried thyme leaves 1 1⁄2 Teaspoon
  Onion powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried cilantro 1 Teaspoon (Dried Cilantro Leaves)
  Black pepper 3⁄4 Teaspoon
  White pepper 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Chopped onions 2 Cup (32 tbs) (In All)
  Chopped green bell peppers 2 Cup (32 tbs) (In All)
  Chopped celery 2 Cup (32 tbs) (In All)
  Bay leaves 3
  Apple juice 1 Cup (16 tbs)
  Minced fresh garlic 2 Teaspoon
  Dried lentils 2 Cup (32 tbs)
  Vegetable stock 10 Cup (160 tbs)
  Tamari 1⁄4 Cup (4 tbs)
  Diced carrots 1 Cup (16 tbs) (Use Medium Sized)
  Diced parsnip 1 Cup (16 tbs) (Use Medium Sized)
  Diced zucchini 1 Cup (16 tbs) (Use Medium Sized)
  Diced yellow squash 1 Cup (16 tbs) (Use Medium Sized)
  Diced mushroom 1 Cup (16 tbs) (Use Medium Sized Fresh Variety)

Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 8-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves.
Stir and cook, scraping the bottom of the pot occasionally to clear, about 5 minutes.
Add the apple juice and 2 tablespoons of the seasoning mix, check the bottom of the pot for sticking, and cook until all the liquid evaporates, about 10 minutes.
Add the remaining onions, bell peppers, celery, and seasoning mix, and the garlic and lentils.
Stir and cook 1 minute, then add 6 cups of the stock and the tamari.
Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking.
Stir in 2 cups stock and cook 10 minutes.
Stir in the remaining 2 cups stock and cook 5 minutes.
Add the carrots and parsnips, stir and cook 6 minutes.
Add all the remaining vegetables, stir, and bring the soup back to a boil, about 5 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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