Moosewood Lentil Soup

Name: Moosewood Lentil Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Cuisine: American
Ingredients: 0 pieces Black Peppercorns (Freshly-ground black pepper); 1 tbsp Brown Sugar (1 tablespoon molasses or brown sugar); 1 cup Carrot (1 cup chopped carrots); 1 cup Celery (1 cup minced celery); 3 pinches Herbs (3 pinches of dried herbs (thyme, oregano, or basil)); 1 clove Garlic (1 clove garlic, chopped,); 1 tbsp Grape Seed Oil (1 tablespoon grapeseed oil or butter); 2 tbsp Lemon Juice (2 tablespoons fresh lemon juice); 3 cup Lentil (3 cups lentils, any type); 1 piece Yellow Onion (1 large onion, finely chopped); 0 pieces Red Wine Vinegar (Red wine vinegar for the top); ½ tsp Table Salt (1/2 teaspoon salt); 1 piece Vine Ripened Tomato (medium ripe tomatoes, chopped); ¼ cup Water (1/4 cup Boiling water)

90 minAmerican

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Place 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).
2Add more water as needed, until the soup is your favorite consistency.
3Heat oil or melt butter in a medium-sized skillet.
4Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
5Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
6Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
7At least 15 minutes longer.
8Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
9Scallions or parsley on top, if desired.