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Mediterranean Lentil Soup

Mediterranean Lentil Soup

Mediterranean Lentil Soup

This is from The Complete Idiot’s Guide to Vegan Cooking by Bennett and Sammartano.  I don’t often make a dish exactly by the recipe, but this time I did.

  • 1 c onion, diced
  • 3/4 c carrot, diced
  • 3/4 c celery, diced
  • 1 T olive oil
  • 1 T garlic, minced
  • 6 c water or broth (used water + two 2-cup veg. broth cubes)
  • 1 c dried brown lentils
  • 1/2 t each dried basil, oregano, rosemary, and thyme
  • 1 bay leaf
  • 1 T red wine vinegar or balsamic vinegar
  • 3/4 t salt
  • 1/2 t pepper

In a 3-qt pot on medium heat, saute the onions 3 min.  Add garlic and saute 1 min.

Add water, lentils, and herbs including bay leaf.  Cover, bring to a boil and then simmer 30 min.  Lentils may not be tender yet.

Add remaining ingredients and simmer 5-10 min more until lentils are tender.  Discard bay leaf and adjust seasonings.

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