French green lentil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | large | Onion(s), diced |
| 1 | tablespoon | Garlic, minced |
| 1 | tablespoon | Ginger, minced |
| 6 | cups | Vegetable stock |
| 1 | Bay leaf | |
| 1 | tablespoon | Ground cumin seeds pref roasted |
| 1½ | cup | Lentils washed and drained |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Unpeeled carrots, diced |
| ½ | cup | Celery, diced |
| 1 | cup | Tomato sauce pref homemade |
| 1 | tablespoon | Porcini Powder (see pg 42) |
| Fresh cilantro to garnish (opt) | ||
Directions
1. Heat the olive oil in a large, heavy pot. Add the onion and saut‚ over medium heat until it begins to brown, 3-4 minutes. Add the ginger and saut‚ for a few seconds.
2. Add the stock and bring to a simmer. add the bay leaf, cumin, and lentils. If using mushrooms instead of Porcini Powder (see note0, mince and add them to the soup now. Cover and simmer for 30 minutes.
3. Add salt, pepper, carrots, celery, tomato sauce, and Porcini Powder, if using. Cook over low heat for 30-45 minutes. Remove the bay leaf. SErve hot.
Can be refrigerated for 2 days. Reheat before serving.
Note: You can substitute 2 dried mushrooms for the Porcini Powder.
Soak the mushrooms in 1 cup water for 30 minutes. Lift them from the soaking water and squeeze over the water to return any liquid to the cup, then dice. Strain the soaking water through a fine sieve-mesh sieve and use it in place of 1 cup stock.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 81-82 Submitted By DIANE LAZARUS On 10-05-95