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Categories:
kombu extra-virgin olive oil onion garlic stalks celery carrots tomatoes red wine dried lentils water brown rice vinegar maple syrup molasses tamari salt
Viewed: 58 - Published at: 8 years agoIngredients
- 1 thumb-size piece kombu
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 stalks celery, diced
- 3 carrots, diced
- 2 cups chopped tomatoes
- 1/4 cup red wine
- 4 cups dried lentils
- 10 cups water or vegetable stock
- 1 tablespoon brown rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon tamari
- Sea salt and freshly ground black pepper
Method
- Place kombu in bowl with enough water to cover and soak 10 minutes or until soft.
- Drain, mince and set aside.
- In large soup pot over medium heat, saute onion and garlic in olive oil until soft (about 3 minutes).
- Add celery, carrots, tomatoes and red wine.
- Rinse lentils and add to pot along with water or stock.
- Add vinegar, syrup, molasses, tamari, kombu, and salt and pepper to taste.
- Stir, bring to boil, then reduce heat.
- Cover and simmer 2 hours.
- Adjust seasonings and serve.
