You are here

Lentil Soup With Red Wine

Veggie.Lover's picture
Ingredients
  Red lentils 1⁄2 Pound (225 Gram)
  Vegetable oil 3 Fluid Ounce (90 Milliliter)
  Onion 1 Large, chopped
  Carrots 2 , peeled and sliced
  Garlic 1 Clove (5 gm), crushed
  Coriander 1 1⁄4 Pinch
  Cumin 1 Pinch
  Sea salt To Taste
  Turmeric 1 1⁄4 Pinch
  Tomato puree 2 Ounce
  Red wine 4 Fluid Ounce (120 Milliliter)
  Paprika 1 1⁄4 Pinch
  Water 3 Pint (1.75 Liters)
  Thyme 1 1⁄4 Pinch
  Basil 1 1⁄4 Pinch
  Mushrooms 3 Large, cleaned, chopped
  Celery seed 1 1⁄4 Pinch
  Yeast 1 Teaspoon
  Sugar in the raw 1 Teaspoon
  Field mushrooms 3 Large, cleaned, chopped
  Yeast extract 1 Teaspoon
  Raw cane sugar 1 Teaspoon
Directions

GETTING READY
1. Soak the lentils for one hour in plenty of water
2. Drain and rinse

MAKING
3. In a large pan, heat the oil
4. Add the onion, carrot, and garlic and sauté without browning
5. Sprinkle the spices on to the vegetables in the pan
6. Cook gently for a few seconds to develop the flavors
7. Add in the tomato puree and red wine
8. Boil the mix for four minutes
9. Add the water, lentils, mushrooms and yeast extract.
10. Boil for 40 minutes
11. Tip the soup into the blender bowl
12. Liquidize the soup to a thin puree
13. Check the seasoning
14. Adjust the acidity of the soup with sugar.

SERVING
15. Serve with croutons of fried wholemeal bread.

Recipe Summary

Cuisine: 
European

Rate It

Your rating: None
4.282355
Average: 4.3 (17 votes)