Lentil Soup

Lentil soup is a great meal and one of my favorites! It is a good source of your daily vitamins, protein and fiber.

Moosewood Lentil Soup

Ingredients:
3 cups lentils, any type
7 cups water or stock (more as needed)
1 to 2 Tbs. canola oil or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 Tbs. minced garlic
1 ½ to 2 tsp. salt
black pepper to taste
a few pinches of dried herbs (thyme, oregano, or basil)
2 medium-sized ripe tomatoes, chopped
2 Tbs. dry red wine (optional)
2 Tbs. fresh lemon juice
2 Tbs. molasses or brown sugar
Red wine vinegar for the top
Minced scallions for the top (optional)

Directions:
Place the lentils and water in a soup pot. Bring
to a boil, lower heat to a simmer, and let cook until the
lentils are mushy (about 45 minutes). Add more water as
needed, until the soup is at your desired consistency.
Heat the oil or melt the butter in a medium-sized skillet. Add
the onion, celery, and carrots, and sauté over medium heat for
about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and
herbs of your choice, and sauté about 5 minutes longer.
Transfer to the lentils.
Stir in the wine, if desired, the lemon juice and the molasses
or brown sugar. Taste to correct seasonings, then simmer for
at least 15 minutes longer. Serve hot, with a little vinegar
drizzled onto each serving, and a sprinkling of minced
scallions on top, if desired.

**This recipe is easy to make in a Slow Cooker. I make a less fancy version without the wine, vinegar, molasses or brown sugar and it is delicious! Also, try adding red peppers or barley.

Number of Servings: 6

Nutrition: Amount Per Serving: 197 Cal, 2.9 g Fat, 6.4 mg Cholesterol, 274 mg Sodium, 33.4 g Carbs, 10.6 g Dietary Fiber, 11.3 g Protein