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Lentil Soup (Vegetarian)


  • Yield: 8 cups 1x

Ingredients

Scale
  • 1 medium onion (finely chopped)
  • 3 stalks celery (chopped)
  • 3 medium carrots (chopped)
  • 2 cloves garlic (minced)
  • 1 2 inch ginger root (peeled, minced)
  • 2 tsp olive oil or ghee
  • 1 tsp chervil
  • 1 tsp basil (dried)
  • 1 tsp oregano (dried)
  • 2 ea bay leaves
  • 1 tbs cumin seed
  • 1/8-1/4 tsp crushed red pepper (as desired)
  • 8 ounced dry lentils
  • 5 cups veggie broth or water
  • 1 tbs red miso (dissolved in small amount of hot water)
  • 1 15 oz can diced tomatoes
  • 2 cups spinach or cabbage (chopped)
  • to taste salt & pepper

Instructions

  1. In a 6-quart soup pot, heat the oil or ghee over medium heat.
  2. Add the onion, celery, carrots, ginger, and garlic to the oil.
  3. Sauté about 5 minutes.
  4. Add the herbs and lentils and stir to combine.
  5. Add the broth, miso with water, and tomatoes and bring to a boil.
  6. If necessary, add water until all ingredients are covered plus 1 inch.
  7. Reduce heat to a simmer and cook for about 1 hour.
  8. Check to see if lentils are soft and if consistency is correct. Add water and cooking time if necessary.
  9. When lentils are soft, add the spinach or cabbage and cook until the vegetables are done.
  10. Taste and adjust seasonings.

Notes

Source: The Healthy Cholesterol Lifestyle

  • Category: Main Dish
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 2 cups
  • Calories: 274
  • Fat: 3.64 g
  • Carbohydrates: 63.93 g
  • Protein: 6.21 g
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