1 Tbsp. olive oil
2 C. chopped onions
1 tsp. minced garlic
6 C. water, more if desired
2 C. lentils, rinsed (can use canned lentils)
2 C. baby carrots
2 C. sliced mushrooms
1 C. diced celery
1 C. chopped seeded plum tomatoes
1 Tbsp. red wine vinegar
Heat oil in heavy large saucepan. Add onions and sauté until golden.
Add garlic and stir. Add 6 C. water, lentils, carrots, mushrooms and
celery. Bring to a boil. Reduce heat and simmer until lentils and
veggies are tender. You can add more water if soup is too thick.
Add tomatoes and vinegar to soup. Simmer. Season to taste with salt,
pepper and crushed red pepper.
P.S. If using canned lentils, be sure to rinse beans before adding
six cups of water. You will not have to simmer these canned beans as
long to reach the desired tenderness. Either way will yield a
delicious soup. |
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