Moosewood Lentil Soup Recipe Recipe 37

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MOOSEWOOD LENTIL SOUP RECIPE RECIPE - (3.8/5)



Moosewood Lentil Soup Recipe Recipe - (3.8/5) image

Provided by tixrus-2

Number Of Ingredients 16

3 C lentils, any type
7 C water or stock (more as needed)
1 Tbsp grapeseed oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbsp dry red wine (optional)
2 Tbsp fresh lemon juice
1 Tbsp molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Steps:

  • Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency. Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils. Stir in wine, if desired, lemon juice and molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions or parsley on top, if desired.

MOOSEWOOD LENTIL SOUP



Moosewood Lentil Soup image

Moosewood Lentil Soup is a gluten free and vegan main course. One serving contains 423 calories, 27g of protein, and 4g of fat. For $1.2 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. It is perfect for Autumn. Head to the store and pick up pepper, tomatoes, celery, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Similar recipes include Moosewood Mushroom Barley Soup!, Hungarian Mushroom Soup, from the Moosewood Cookbook, and Moosewood Restaurant Almost Fat-Free Cornbread.

Provided by Foodista.com - The Cooking Encyclopedia Everyone Can Edit

Categories     soup

Time 45m

Yield 6

Number Of Ingredients 0

Steps:

  • Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).Add more water as needed, until the soup is your favorite consistency.Heat oil or melt butter in a medium-sized skillet.Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer. Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer forAt least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of mincedScallions or parsley on top, if desired.

Nutrition Facts :

MOOSEWOOD LENTIL SOUP



Moosewood Lentil Soup image

Delicious, thick and stew-like lentil soup.

Categories     Appetizers / Soups / Salads     Other     Other Appetizers / Soups / Salads     Vegetarian     Vegetarian Appetizers / Soups / Salads     Soup     Appetizers / Soups / Salads Soup

Yield 6

Number Of Ingredients 16

3 cups lentils, any type
7 cups water or stock (more as needed)
1 to 2 Tbl. canola oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbl. minced garlic
1 ½ to 2 tsp. salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbl. dry red wine (optional)
2 Tbl. fresh lemon juice
2 Tbl. molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Steps:

  • Place the lentils and water in a soup pot or Dutch oven. Bring
  • to a boil, lower heat to a simmer, and let cook until the
  • lentils are mushy (about 45 minutes). Add more water as
  • needed, until the soup is your favorite consistency.
  • Heat the oil or melt the butter in a medium-sized skillet. Add
  • the onion, celery, and carrots, and sauté over medium heat for
  • about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
  • herbs of your choice, and sauté about 5 minutes longer.
  • Transfer to the lentils.
  • Stir in the wine, if desired, the lemon juice and the molasses
  • or brown sugar. Taste to correct seasonings, then simmer for
  • at least 15 minutes longer. Serve hot, with a little vinegar
  • drizzled onto each serving, and a sprinkling of minced
  • scallions on top, if desired.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

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