Post by Alena on Dec 27, 2006 20:06:43 GMT -5
Snapped from Soulful_Eating
Vegetarian Lentil Soup
Dairy-Free, Gluten-Free, Vegan
www.wholefoodsmarket.com/recipes/specialdiets.html
This hearty stew-like soup makes a wonderful combination with potato
latkes and applesauce for a vegetarian Hanukkah dinner. Serves 8
* 3 cups green lentils
* 12 cups water
* 2 strips kombu (seaweed)
* 2 TB canola oil
* 1 large onion, diced
* 3 large carrots, diced
* 2–4 TB balsamic vinegar (optional)
* sea salt, to taste
* ground pepper, to taste
Rinse lentils thoroughly and place in large stockpot with water. Bring
to a boil and skim the foam. Reduce heat, add kombu and simmer for 1
hour.
In a large frying pan, heat the canola oil and sauté the diced onion.
When the onions are soft, add the diced carrots and continue cooking
until the carrots are slightly soft, about 5 minutes. Add the sautéed
vegetables to the cooking lentils for the last 20 minutes of cooking.
Mix in the balsamic vinegar to taste. Use more water as needed to thin
soup. Season with salt and pepper.
Chef notes:
This makes a large batch of soup. Store leftovers in the refrigerator
for up to a week or freeze in containers for future use. Nutrition Info
Per serving (17oz/491g-wt.): 140 calories (35 from fat), 4g total fat,
0g saturated fat, 7g protein, 21g total carbohydrate (7g dietary fiber,
4g sugar), 0mg cholesterol, 180mg sodium
Vegetarian Lentil Soup
Dairy-Free, Gluten-Free, Vegan
www.wholefoodsmarket.com/recipes/specialdiets.html
This hearty stew-like soup makes a wonderful combination with potato
latkes and applesauce for a vegetarian Hanukkah dinner. Serves 8
* 3 cups green lentils
* 12 cups water
* 2 strips kombu (seaweed)
* 2 TB canola oil
* 1 large onion, diced
* 3 large carrots, diced
* 2–4 TB balsamic vinegar (optional)
* sea salt, to taste
* ground pepper, to taste
Rinse lentils thoroughly and place in large stockpot with water. Bring
to a boil and skim the foam. Reduce heat, add kombu and simmer for 1
hour.
In a large frying pan, heat the canola oil and sauté the diced onion.
When the onions are soft, add the diced carrots and continue cooking
until the carrots are slightly soft, about 5 minutes. Add the sautéed
vegetables to the cooking lentils for the last 20 minutes of cooking.
Mix in the balsamic vinegar to taste. Use more water as needed to thin
soup. Season with salt and pepper.
Chef notes:
This makes a large batch of soup. Store leftovers in the refrigerator
for up to a week or freeze in containers for future use. Nutrition Info
Per serving (17oz/491g-wt.): 140 calories (35 from fat), 4g total fat,
0g saturated fat, 7g protein, 21g total carbohydrate (7g dietary fiber,
4g sugar), 0mg cholesterol, 180mg sodium