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.

Reviews & Comments 3

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    " It was excellent "
    cuzpat ate it and said...
    High 5!!
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    " It was excellent "
    misslizzi ate it and said...
    Oh, vermouth in lentil soup?! What a great idea! Can't wait to try this!
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    " It was good "
    foodinnewengland ate it and said...
    I have lentils i need to use and it's been quite chilly here, soup rocks! thanks!
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