Ina Garten's Lentil Vegetable Soup(Vegetarianized)

Recipe by Sharon123
READY IN: 1hr 30mins
YIELD: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb french green lentil (or brown)
  • 4
    cups yellow onions, diced small (3 large onions)
  • 4
    cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
  • 12
    cup red bell pepper, diced small (optional)
  • 1
    tablespoon minced garlic (3 cloves)
  • 14
    cup good olive oil, plus additional for drizzling on top
  • 1
    tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
  • 1 - 1 12
    teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
  • 1
    tablespoon minced fresh thyme leave (or 1 teaspoon dried)
  • 12 - 1
    teaspoon ground cumin (some like to use curry powder or chili powder for a change)
  • 3
    cups small diced celery (8 stalks)
  • 3
    cups small diced carrots (4 to 6 carrots)
  • 3
    quarts vegetable stock
  • 14
  • 2
    tablespoons red wine vinegar (or red wine)
  • freshly grated parmesan cheese
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DIRECTIONS

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
  • Add the celery and carrots and saute for 10 more minutes.
  • Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through.
  • Check the seasonings.
  • Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
  • Good served with a salad and popovers!
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