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Lemony Lentil Soup

What you need: 

1 cup green or brown lentils
1 carton (32 ounces) veggie broth
2 cups water
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon fresh ground black pepper and salt
1/2 teaspoon curry powder
1 medium yellow onion, chopped very finely
olive oil, as needed
1/2 cup white rice
2 lemons

What you do: 

1. Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil.
2. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaf, oregano, pepper, and curry powder, then cover and let cook for 25 minutes.
3. While the lentils are cooking, saute onion in olive oil untill the onions are soft (about 5-6 minutes). When the soup has cooked for 25 minutes, add the sauted onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaf.
4. Ladle soup into four bowls, and serve each bowl with half of a lemon squeezed over soup, and fresh ground pepper, to taste.
This recipe may also be processed in a food mill to produce a creamy texture. You may also use brown rice, in which case, add the rice at the same time as the lentils.
Excellent with hot vegan bread and argula salad.

Preparation Time: 
10 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I couldn't find lentils at my grocery store and opted not to use lemons, so I guess I just made "soup", and it was still so delicious that I have to comment.
I added lots of green onions because I love them, and so my soup was really very thick. The flavors of the spices and vegetables are so good! This recipe is one of the most delicious I've found on this site. I ate like three bowls!
Thanks for this delicious, easy recipe.  ;D

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