Vegetarian Savory Lentil Soup

Name: Vegetarian Savory Lentil Soup
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6-8 serving(s)
Ingredients: 12 ounces package lentils; 4 cups water; 1 garlic clove, minced; 1 onion, chopped; 3 -4 scallions, chopped; 1 -2 stalk celery, chopped; 1/4 cup soy sauce; 1/3 cup balsamic vinegar; 1 (6 ounce) can tomato paste; 1 teaspoon Dijon mustard; fresh ground pepper

(1)

Recipe by TXOLDHAM

I have been making this soup for years. It originally came from the New McDougall Cookbook - wonderful low-fat, vegetarian cookbook. I don't know if it is still in publication. I didn't see another one that looked quite like this recipe in the many lentil soup recipes.

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READY IN: 2hrs 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

12

ounces package lentils
4

cups water
1

garlic clove, minced
1

onion, chopped
3 -4

scallions, chopped
1 -2

stalk celery, chopped
¹⁄₄

cup soy sauce
¹⁄₃

cup balsamic vinegar
1

(6 ounce) can tomato paste
1

teaspoon Dijon mustard
fresh ground pepper

DIRECTIONS

Wash lentils and place in a large pot and cover with water. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
Saute the garlic, onion, scallions and celery in 1/3 cup water until soft. Add to the cooked lentils along with the soy sauce, balsamic vinegar, tomato paste and mustard. Add freshly ground black pepper to taste.
Continue to simmer for 1 hour more, covered for a souplike consistency; uncovered for a gravylike consistency.

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