Our Friday meal this week is a recipe from
Vive Le Vegan by Dreena Burton.
Earthy Lentil Soup
- 2 TBSP olive oil
- 1 onion
- 3-4 stalks celery, diced
- 2 large carrots, diced
- 4 garlic cloves, minced
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried savory
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp curry powder
- 2C brown lentils, rinsed
- 2C stock
- 6-7C water
- 1-2 TBSP tamari or soy sauce
- 3 TBSP blackstrap molasses
- 2-3 bay leaves
There are a couple or more members of the family who are picky about onions, so I find it easy to puree onions along with the garlic (no mincing!). I pureed the onions and garlic first, then added the carrot and celery, pulsing until those were roughly chopped.
Whenever I'm chopping raw veggies in the processor it is very simple to clean. It just needs a rinse, so it's very convenient and doesn't really add more mess.
Heat oil over medium heat, add veggies and spices, stir and cover. Cook a few minutes, stirring occasionally.
Add lentils, water, stock, tamari or soy sauce, molasses, and bay leaves. Bring to a boil, cover and lower heat to medium-low. Cook about an hour until lentils are soft.
Serve with rice (or bread or croutons and cheese, whatever you like. Also yummy served with fresh lemon juice and chopped parsley.)
Originally I was going to double the soup recipe and freeze half, but it turned out that my biggest pot isn't large enough to fit 2 batches of the soup, so I took the other half of the lentils and decided to make meatless taco/enchilada filling.
Cooked lentils plus a couple cans diced tomatoes and diced green chiles, chili powder, paprika, oregano, cumin, and salt.
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