Moosewood Lentil Soup Recipe
The Moosewood Lentil soup recipe has been a family favorite for years, and I really don’t alter it much, just grapeseed instead of canola and minimal salt, sugar and fat. (I’m very suspicious of canola oil.) If it ain’t broke, don’t fix it. If you use vegan broth and no butter, this recipe is vegan. I just wanted to include it in my personal collection with my own picture
Yields: 6 servings
| 3 | C lentils, any type |
| 7 | C water or stock (more as needed) |
| 1 | Tbsp grapeseed oil or butter |
| 1 | cup chopped onion |
| 1 | cup minced celery |
| 1 | cup chopped carrots |
| 1 | Tbsp minced garlic |
| 1 | tsp salt |
| black pepper to taste | |
| a few pinches of dried herbs (thyme, oregano, or basil) | |
| 2 | medium-sized ripe tomatoes, chopped |
| 2 | Tbsp dry red wine (optional) |
| 2 | Tbsp fresh lemon juice |
| 1 | Tbsp molasses or brown sugar |
| Red wine vinegar for the top | |
| Minced scallions for the top (optional) |
Place lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency.
Heat oil or melt butter in a medium-sized skillet. Add onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add garlic, salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to lentils.
Stir in wine, if desired, lemon juice and 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 or parsley on top, if desired.
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