Day 16 – January 16 2010 – Food day 107 Lentil Soup
LENTIL SOUP
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Recipe Origin: Moosewood Cookbook
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Ingredients:
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3 cups dry lentils
7 cups water
2 tsp salt
6-8 medium cloves of garlic, crushed
2 cups chopped onion
2 medium carrots
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1/2 to 1 tsp. basil (OPTIONAL)
1/2 tsp. thyme (OPTIONAL)
1/2 tsp. oregano (OPTIONAL)
lots of fresh ground black pepepr
2 to 3 medium sized ripe tomatoes
red wine vinegar, to drizzle on top
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Directions:
| 1. | Place lentils, water, and salt in a Kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered for 20 to 30 minutes. |
| 2. | Add vegetables (except tomatoes), herbs and black pepper. Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally. |
| 3. | Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 more minutes. |
| 4. | Serve hot.With a drizzle of vinegar on top of each steaming bowlful. |
