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Wednesday, November 4, 2009

Lentil soup--vegetarian and quickie


Quick lentil soup recipe I found on the Kitchen Basic Vegetable Both box.
DON'T FORGET THE RED WINE BECAUSE IT MAKES A HUGE DIFFERENCE--VERY GOOD. Makes about 2 quarts

1 cup brown lentils

4 cups vegetable stock (the sock you use can make a huge difference too)
2 CUPS CANNED CRUSHED TOMATOES (PEELED SEEDED CHOPPED)
1/4 cup dry red wine
1 carrot , chopped
1 onion ,chopped
1 celery stalk, sliced
1 garlic clove minced
2 tsp fresh basil , chopped (I forgot and used dry)
1/4 tsp dried coriander
(6 tBsp parmesan cheese . grated --for those of you that partake)
(I sometimes throw in some kale or collards too)
/Spinach is good in this with extra celery and large chunks of carrots and a parsnip--I sometimes make it a bit thicker and sometimes add extra wine.--it is all according to the flavor you want!
Rinse lentils. Combine all--simmer 25 minutes or until lentils done.

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