Recipe by ratherbeswimmin'
The unusual addition of molasses is to gently sweeten the soup.
Top Review by *Parsley*
This lentil soup has such a great, unique, sort of sweet & sour flavor. I absolutely loved it! I cut some fat by omitting the oil and using only the butter, but otherwise made this as written. A keeper for sure! Thanx for sharing.
- 3 cups dried brown lentils, picked over and rinsed
- 7 cups water or 7 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 2 teaspoons minced garlic
- 2 tablespoons dry red wine
- 2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons light molasses or 1 1⁄2 tablespoons brown sugar
- fresh ground black pepper
- chopped green onion
- red wine vinegar
Directions See How It's Made
- Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
- In a skillet over medium heat, let the oil and butter heat together until the butter melts.
- Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
- Add in the garlic; cook, stirring, for 2 minutes.
- Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
- Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
- Add water or broth to thin the soup if it is too thick.
- Cover and continue to cook on LOW for another 30 minutes.
- Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.