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Thursday, October 23, 2008

Lentil Vegetable Soup

Nice lentil soup with veggies! (I got most of the recipe from fatfreevegan.com) Good with added taco sauce!

7 cups water
1 and 1/2 cups of brown lentils
1 large onion, chopped
2 tsp garlic, minced
2 cups chopped cabbage
2 cups Italian green beans trimmed to 1 and 1/2 pieces (I used frozen)
2-3 ribs of celery chopped
2-3 medim red potatoes , cut in 1 inch chunks
2 carrots thickly sliced
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp rosemary
1/4 or 1/3 cup of Quinoa (optional)

(fresh spinach would also be good in this)

fresh pepper and and salt to taste

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two 14 ounce cans of diced tomatoes
1/4 cup packed fresh basil (or 2 tsp dried)
salt and pepper
1 Tab. balsamic vinegar
1 to 2 Tab. Worcestershire sauce
Parsley (optional) Sprinkle some taco sauce in , if desired.
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Put all of the first set of ingredients (from water to pepper) into soup pot and cook 35-45 minutes or until the lentils and potatoes are tender. Add water as needed if it gets too dry.

Add tomatoes, basil, salt, and Worcestershire sauce and cook 10 minutes. Just before serving add vinegar and parsley.

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