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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a flavorful lentil vegetable soup. One from my vegetarian era Ingredients:
6 cups water |
3 cups tomato puree (3 large chopped unpeeled ripe tomatoes and 1 cup water blended until smooth) |
1 bay leaf |
1 1/2 cups carrots, quartered lengthwise,then diced |
1 1/2 cups onions, chopped |
2 cups lentils |
2 cups celery, chopped |
2 cups red cabbage or 2 cups green cabbage, diced |
1/3 cup green pepper, diced |
2 tablespoons olive oil |
1 1/2 cups zucchini, sliced in 1/4 thick half circles |
3 cups broccoli, thinly sliced stems,bite-sized flowerettes |
2 cups tomato juice |
1 clove garlic, minced |
3/4 teaspoon apple cider vinegar |
2 -4 tablespoons tamari, to taste |
salt, to taste |
Directions:
1. Bring water, tomato puree, bay leaf, carrots, onion, lentils, celery, cabbage, green pepper, and olive oil to boil.
2. Simmer, covered stirring occasionally, for about 45 minutes to 1 hour or until lentils are very soft and all vegies are tender.
3. Add zucchini, broccoli, tomato juice, garlic, and vinegar.
4. Simmer 10-15 minutes, or until the zucchini and broccoli are tender.
5. Season with tamari and salt as desired.
6. Serve.
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