You may also like
Categories:
vegetable broth water brown lentils olive oil onion garlic celery carrots mushroom bay leaves thyme oregano red pepper tomato paste balsamic vinegar salt
Viewed: 30 - Published at: 8 years agoIngredients
- 3 cups vegetable broth
- 3 cups water
- 2 cups brown lentils, picked over and rinsed
- 1 tablespoon olive oil
- 1 large onion, peeled and coarsely chopped
- 2 large garlic cloves, peeled and minced
- 4 celery ribs, cut into 1-inch slices
- 2 large carrots, chunked
- 14 lb mushroom, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 14 teaspoon dried oregano
- 1 pinch crushed red pepper flakes
- 3 tablespoons tomato paste
- 1 12 tablespoons balsamic vinegar
- sea salt, to taste
Method
- In a large soup pot, combine all ingredients except tomato paste, vinegar, and salt.
- Bring to the boil, reduce heat and simmer, covered, until the lentils are tender, 35 to 40 minutes.
- Remove the bay leaves.
- Dissolve the tomato paste in a cup of the soup, and stir this mixture back into the pot.
- Stir in enough vinegar to perk up the flavors.
- Add salt to taste, if needed.
- Simmer for 2 to 3 minutes.
