Lentil Soup
8-10 oz mushrooms, cleaned and sliced
1 quart (4 cups) vegetable or chicken stock
1 cup water
1 28 oz can whole tomatoes, chopped or hand-crushed
1 cup brown or green lentils, rinsed
3 carrots, peeled and diced
1 large onion, peeled and diced
2 celery stalks, diced
2 teaspoons red or cider vinegar
salt and pepper
- In a large skillet over a medium heat, add the mushrooms with a sprinkle of salt and pepper, and cover. After 2 minutes, add approximately ¼ cup water, and continue cooking, covered, until the mushrooms are cooked through. Remove from the heat and transfer to a bowl, to prevent the liquid from evaporating
- In a stockpot, add the stock, water, tomatoes, lentils and cooked mushrooms. Cover, and bring to a boil. Turn the heat to medium-low, and simmer for 15 minutes for brown lentils, 25 minutes for green. They’ll be partially cooked though
- Add the carrots, onion, and celery, and cover and simmer for another 10-15 minutes, or until the vegetables are cooked through
- Add the vinegar, and season to taste with salt and pepper
Yield: Approximately 3 quarts, or 8-10 servings.