Well-Seasoned Cookbook

flavorful recipes perfected over time

Lentil Soup

Ingredients:

2 cups dry lentils, rinsed

6 cups vegetable stock

3 Tbsp. olive oil

1 large onion, chopped

2 celery stalks and tops, chopped

2 carrots, sliced in circles

1 garlic clove, minced

2 cups stewed tomatoes

1/4 cup lemon juice

2 Tbsp. chopped fresh parsley

1/2 tsp. each thyme and tarragon

2 Tbsp. tamari (soy sauce)

2/3 cup shredded Swiss cheese

Directions:

Place lentils in large soup pot. Add stock and simmer in a covered pot until tender, about 45 minutes. While the lentils are cooking, sauté the onion, celery, carrots and garlic in oil. Sauté for 3 minutes. Add this mixture to the cooked lentils and stock. Also add the tomatoes, lemon juice, parsley, seasoning and tamari. Simmer for about 20-30 minutes or until soup is well-blended. When ready to serve, sprinkle cheese in the bottom of the soup bowl and ladle in the soup.