This easy, but flavorful soup, ranks number 3 in my husbands favorite soup recipes – which is nice, because it’s easy and as are most vegan soups – it’s cheap! It doesn’t have a heck of a lot of veggies in it though, so be sure to serve it with a big salad!
Nope, it’s really not pretty. AND, if you look at the ingredients, you’ll probably think to yourself, “Self, that doesn’t look very exciting,” and in a way your self might be right, it’s not exciting, but it IS loaded with a lot more flavor than you would expect thanks to the team players leek and vinegar. Did I mention it’s pretty good for you too.
In a bowl, cover
1 lb French green lentils
with boiling water (with the water at least an inch or two over the lentils) and let sit for 15 minutes – then drain
Meanwhile, in a large stockpot saute for 20 minutes or until onions are translucent:
4 cups chopped leeks (about 8) – white white and light green portion only
4 cups chopped onions
1 Tbsp minced garlic
1 1/2 tsp fresh ground black pepper
1 Tbsp kosher salt
1 tsp dried thyme
1 tsp cumin
To the stockpot add and saute for an additional 10 minutes:
3 cups diced carrots
3 cups diced celery
Add to the pot,
3 Quarts Vegetable Broth (I used better-than-bullion brand No Chicken Base)
1/4 tomato paste
The soaked (and drained) lentils
Cover pot and bring to a boil, then continue simmering, uncovered, for 1 hour or until lentils are fully cooked.
When sufficiently cooked, add
2 Tbsp Red Wine Vinegar or Red Wine
Serve hot and enjoy!
Curious what my (omnivore) husband’s top 5 soups are?