Peppery Lentil Soup
Apr. 20th, 2008 03:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serenecookingI think this is the best fat-free lentil soup I've ever made. You could cut back on the pepper, but I kind of liked it this way. It looks like a lot of ingredients, but most of them are spices.
Peppery Lentil Soup
1 onion, chopped
3 carrots, chopped
3 cloves garlic, chopped
1 cup dry lentils (the regular brown ones), rinsed
5 cups water
1 Tbsp. miso paste
1/4 tsp. pepper
1/2 tsp. celery seed
1/4 t. fines herbs
1 bay leaf
1/2 tsp. ground coriander
1-2 packed cups chopped fresh spinach
Bring everything but the spinach to a boil, then turn down the heat and simmer approximately 45 minutes, until lentils are as soft as you want them to be. A few minutes before serving, stir in the spinach, allow to wilt a few minutes, remove the bay leaf, then serve the soup hot. Also excellent as leftovers.
Peppery Lentil Soup
1 onion, chopped
3 carrots, chopped
3 cloves garlic, chopped
1 cup dry lentils (the regular brown ones), rinsed
5 cups water
1 Tbsp. miso paste
1/4 tsp. pepper
1/2 tsp. celery seed
1/4 t. fines herbs
1 bay leaf
1/2 tsp. ground coriander
1-2 packed cups chopped fresh spinach
Bring everything but the spinach to a boil, then turn down the heat and simmer approximately 45 minutes, until lentils are as soft as you want them to be. A few minutes before serving, stir in the spinach, allow to wilt a few minutes, remove the bay leaf, then serve the soup hot. Also excellent as leftovers.