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Lentil Soup

I.am.Vegetarian's picture
Ingredients
  Dry lentils 3 Cup (48 tbs), rinsed
  Water 2 1⁄2 Quart
  Vegetable bouillon cubes 2
  Vegit seasoning 2 Teaspoon
  Onions 3 Large
  Celery stalks 2
  Carrots 3 Medium, peeled
  Oil 3 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Molasses 2 Tablespoon
  Lemon juice 2 Tablespoon
  Vinegar To Taste
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large pot, add the lentils, water, bouillon cubes and Vegit seasoning together and simmer for 1 to 1 1/2 hours until the lentils are tender.
2) In a food processor bowl with a metal blade, process the onions, until chopped medium-fine.
3) In a food processor bowl with a slicing disc, process the celery and carrots until sliced.
4) In a skillet, saute the onions, celery and carrots in the oil over medium-high heat for about 5 minutes until tender.
5) Stir into the lentils and cook for 30-45 minutes until the vegetables are tender.
6) Stir in the tomato sauce, molasses, lemon juice, vinegar, salt and pepper to taste.

SERVING
7) Laddle into soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
6

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