I hope you enjoy this tangy, colorful and delish veggie-lentil soup which is seasoned with tumeric. Let me know if you give this recipe a try (see next page).
Stay warm and healthy. And if you are ill right now, get well soon!
RED LENTIL-VEGGIE SOUP
Lentils add protein,texture and taste to this colorful,hearty soup. Serves 6.
1 C. uncooked small red lentils
2 T. vegetable or olive oil
1 large onion, chopped
2 garlic cloves, finely minced (opt.)
3 medium carrots, diced
2 stalks celery, diced
5 C. vegetable soup stock
2-3 bay leaves (remove before serving soup)
¼- ½ teas. each sea salt and freshly-ground pepper, to taste
1 teas. ground turmeric
2 T. apple cider vinegar
1-2 T. honey (to taste)
1-14 oz. can stewed tomatoes, with juice
Thoroughly rinse and drain lentils, set aside.
In a large soup/stock pot, heat oil over medium heat. Add onions, garlic, carrots and celery and sauté for 5 minutes. Add soup stock, lentils, seasonings, vinegar, honey and tomatoes and bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Adjust seasonings to taste. Remove bay leaves and serve.
Adapted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved.