Four Lily Soup Recipes

FOUR CORNERS LENTIL SOUP

Four Corners Lentil Soup image

Provided by Sarah Britton

Categories Onion Kid-Friendly High Fiber Dinner Lunch Lentil Organic Healthy Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 tablespoon coconut oil or ghee
2 large onions or leeks, white and pale-green parts only, chopped
5 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes, or 5 large fresh tomatoes chopped
1 small organic lemon, sliced
1 cup / 200g red lentils, picked over and rinsed very well (soaked, if possible)
4 cups / 1 liter vegetable broth
Pure maple syrup or raw honey (optional)
Fresh cilantro leaves, sliced spring onions, or flat-leaf parsley leaves, for garnish

Steps:

1. Heat the oil in a medium pot, add the onions, garlic, and ginger, and sauté for 5 minutes, until soft. Add a pinch of salt, the cumin, and the cayenne, and stir for another minute or so, until fragrant.
2. Add the tomatoes, 3 slices of lemon, and the lentils. Then add the vegetable broth and stir well. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, until the lentils are soft. Add a squirt of maple syrup to balance the flavor, if desired.
3. Serve hot, garnished with the cilantro, spring onions, or parsley, and topped with a slice of lemon.

FIVE LILY SOUP

Five Lily Soup image

This is a wonderful vegetarian version of French onion soup (no beef stock), using five different members of the onion family. I always use my Rich Brown Vegetable Stock, but you could use a good canned vegetable stock, and if not part of a vegan meal, enjoy with garlic croutons with melted cheese! Mmmmm!

Provided by EdsGirlAngie

Categories Clear Soup

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
2 leeks, white part only,chopped
3 large shallots, minced
3 cloves garlic, minced
3 green onions, sliced
4 cups rich brown vegetable stock (This is one of my posted recipes; but you can use another good vegetable stock.)
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1/2 tablespoon molasses
3/4 teaspoon salt

Steps:

Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.

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