My lovely roommate Jack is a vegetarian who loves to cook, so naturally, I asked if he wanted one of his recipes to be featured on the blog. Below is his lentil soup recipe-
Ingredients:
1 lb green lentils
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
1/2 lemon
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
1/2 lemon
Vegetable or chicken stock or paste
Red wine
Balsamic vinegar
Oregano
Thyme
Cumin
Balsamic vinegar
Oregano
Thyme
Cumin
Directions:
Wash and boil lentils in a large pot with a bay leaf. If using stock, reduce the water you start out with and add in the stock half way through.
In a large saucepan sauté the vegetables in this order: garlic until aromatic (~60 s); onions until just translucent; carrots; mushrooms; celery; tomatoes; peppers. (You may cook the tomatoes separately as I did to speed things up, as you want them to break down, release juices, and cook down a bit and it takes a while. I also cooked the mushrooms separately, but that was mostly because I messed up the order.)
When lentils are soft, add sautéed vegetables and cook at a low boil for 5-10 minutes. Squeeze lemon for juice and add it with a splash of red wine — you may also use balsamic vinegar instead for a different flavor. If cooking with boullion/paste, add that now. Salt and add spices to taste.
Finally, add kale at the end and let it boil just long enough to soften it.
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