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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a great soothing soup for cold winters with hints of ginger and lemon. Ingredients:
6 cups vegetable broth or 6 cups chicken broth |
4 cups water |
1 1/2 cups green lentils |
1 1/2 cups red lentils |
2 carrots, stalks chopped |
2 tomatoes, chopped or 1 (14 ounce) can diced tomatoes |
2 celery ribs, chopped |
1 onion, large chopped |
6 garlic cloves |
3 tablespoons olive oil |
1/4 teaspoon thyme |
1/4 teaspoon sage |
1 teaspoon salt |
1/4 teaspoon pepper, to taste |
1/4 teaspoon fresh ginger |
lemon rind, zest amount to individual taste |
1/8 cup red wine or 2 tablespoons red wine vinegar |
Directions:
1. Presoak lentils and rinse or directly boil.
2. Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
3. Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
4. Add wine and deglaze pan; add tomatoes and lemon rind.
5. Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
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