Lentil Vegetable SoupFrom midgelet 5 years ago
- 1 lb package lentils shopping list
- 12 cups water or beef or chicken stock shopping list
- 3 large tomatoes diced shopping list
- 4 large carrots chopped shopping list
- 1 large bunch of scallions green and white parts chopped shopping list
- 1 large garlic clove chopped shopping list
- 2 Tbs olive oil shopping list
- 1/2 cup dried mushrooms coarse chopped shopping list
- 2 Tbs fresh chopped flat leaved parsley shopping list
- 1 to 2 tsp dried rosemary or to taste shopping list
- 1/4 to 1/2 cup vermouth ( could be sherry ) to taste shopping list
- salt and pepper to taste shopping list
How to make it
- Soak lentils in water for 1/2 hour then rinse and drain well.
- In a large soup pot heat oil and cook tomatoes, scallions, carrots, and garlic to soften vegetables,
- Add lentils, dried mushrooms, rosemary and water ( or stock ) and bring mixture to a boil,
- Cover and simmer over an hour until lentils are tender.
- Add the chopped parsley , salt and pepper and vermouth to taste.
- Serves 12 .
- Soup freezes well.
- Note: cooking tip: when using dried mushrooms crumble them in by hand if possible or chop with a knife. I
- No need to reconstitute with soaking since the cut up mushrooms softly nicely in the simmering soup.
The Cookmidgelet Eastern, USA
The Rating4 people
Oh, vermouth in lentil soup?! What a great idea! Can't wait to try this!misslizzi in Philadelphia loved it
High 5!!cuzpat in Sikeston loved it
I have lentils i need to use and it's been quite chilly here, soup rocks! thanks!foodinnewengland in Claremont loved it
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