Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a great soothing soup for cold winters with hints of ginger and lemon.

Ingredients Nutrition

Directions

  1. Presoak lentil 2 hours and rinse.
  2. Bring to boil water and add lentil and cook vigorously for 10 minutes; drain and rinse.
  3. Bring to boil the 3 cups of water and reduce to medium and add the lentil; start to cook for 15 minutes add stock and cook further.
  4. In a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
  5. Add wine and deglaze pan; add tomatoes and lemon rind.
  6. Once tomatoes soften, combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
  7. Note if you wish to make this vegan use the vegetable broth.

Reviews

(1)
Most Helpful

Excellent, I had no celery, I did not presoak the lentils.Just started out with the 2c. and added four cups of organic vegbroth
and cooked a little longer. I doubled up on the ginger and lemon peel which we feel took it over the top! Thanks

agnice9_5952464 September 04, 2011

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