Monday, April 13, 2015
AN OLD FAMILY FAVORITE LENTIL SOUP
I haven't been blogging for weeks now! Between the holiday, granddchildren visiting, and getting over a cough that just doesn't want to quit, time has gotten away from me!
Today I made this soup for our lunch. I've been making it since the 1970's, but have never posted it, for some reason. Took it for granted, I guess. It's a soup version of Francis Moore Lappe's recipe for Lentils, Monastery Style in her ground-breaking book "Diet for a Small Planet", which was very influential in starting me on the road to vegetarianism. I have made a few changes over the years-- this is the latest version and I thought I'd share it with you. This soup was perfect for this chilly April day with some home-baked bread.
Printable Recipe
MY MONASTERY LENTIL
SOUP, UPDATED
Servings: 6
This soup makes a good addition to anyone's repertoire of lentil recipes-- simple, yet
sophisticated and full of flavor; filling, yet low in calories. With a food processor to chop the veggies, it's very easy to throw together. PS: The wine is important!
2 tablespoons olive
oil
2 large onions,
finely chopped (use a food processor if you have one)
1 large carrot,
grated, or chopped (in food processor with onions, if you're using one)
1/2 teaspoon dried
marjoram
1/2 teaspoon dried
thyme
1 bay leaf
4 cups low-sodium
vegetarian broth
1 14-ounce can
canned diced tomatoes (with juice) OR 1/3 cup good-quality tomato
paste
2 cups water
1 cup dried brown
lentils, rinsed and drained
1 teaspoon salt
freshly-ground black
pepper to taste
1/4 cup dry sherry
(or 1/2 cup non-alcoholic wine such as Riesling)
1/4 cup chopped
parsley
soy parmesan to
sprinkle on top, or you can use any mild vegan grating cheese that
melts (optional)
1. In a large pot sprayed heat the oil over medium high-heat. Add the onions and carrots and sauté until the onions have
softened. OR, alternately, you can place the olive oil, chopped onions and
carrots in a microwave-safe bowl or casserole and microwave, covered,
on High power for about 5 minutes, or until the onions have softened.
2. Combine the
vegetables in the soup pot with the marjoram, thyme, and bay leaf,
broth, tomatoes (or tomato paste), water, lentils, and salt.
3. Bring the mixture
to a boil, then lower the heat, cover, and simmer for 1 hour, or
until the lentils are tender. Add the wine, parsley, and pepper to
taste. Simmer a few more minutes, taste for seasoning and serve
with the vegan Parmesan sub or grated vegan cheese, if you like.
Nutrition Facts
Nutrition (per
serving): 206 calories, 44 calories from fat, 5g total fat, 0mg
cholesterol, 933.7mg sodium, 590.5mg potassium, 30.4g carbohydrates,
11.9g fiber, 7.6g sugar, 10.9g protein.
Enjoy!
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1 comment:
We love lentil soup, but I've never made it with a tomato base! I tihnk I'm going to put this on this weekend's menu. It sounds delicious.
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