Hearty Vegetarian Lentil Soup

Submitted by kiwiheather

"This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 12

ingredients

• 29.58 ml olive oil
• 473.18 ml finely diced onions
• 3 large garlic cloves
• salt
• pepper
• 44.37 ml tomato paste
• 118.29 ml diced celery
• 118.29 ml diced carrot
• 2 bay leaves
• 118.29 ml chopped parsley (I use dried)
• 354.88 ml french green lentils or 354.88 ml brown lentils, washed
• 14.79 ml Dijon mustard
• 14.79 ml red wine or 14.79 ml sherry wine vinegar

directions

1. In soup pot, sauté onion in oil until soft.
2. Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
3. Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
4. Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
5. Lower heat and simmer 25-30 minutes till everything is tender.
6. Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

Reviews

[for the love of veg]

This turned out a little bland. I thought for sure that it would be rich and flavorful because of the vinegar and dijon, but I'm thinking that maybe I should have added more than a tablespoon of each as the recipe indicates. Also, I did this in the slowcooker so I really though the flavors would have come out more. I think I'd make this again, but would probably add some fresh thyme and more dijon to jazz it up a bit.

 

[Nathan F.]

Really not a good soup, came out very bland. I added cumin and blended with a stick blender to rescue it. The result was better than the recipe, don't use this recipe. The vinegar was a very interesting choice, now my soup smells like vinegar

 

[*Parsley*]

I absolutely LOVED this soup! I followed the recipe as written, just adding a little garam masala. I loved the dijon mustard and red wine vinegar flavor. I think that fresh parsley is the best way to go with this recipe. I used extra fresh parsley for garnish. Thanx for sharing!

 

[ciara.malone]

I experimented by adding parsnips, cream and tarragon. I used veg stock instead of water. I left out the celery. It's -10°C (15°F) here today and this soup is a perfect winter warmer and easy to prepare. It's very filling and has a great texture. When you add cream I think it looks better too. The original recipe may have been a little bland, but all the more reason to experiment and see what other flavours will work. But all in all it's a very nice soup. Thanks for sharing.

 

[Chef busy bee]

Wonderful soup. Next time I'll add more carrots and celery though. Great recipe, thanks for sharing it.