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vegetable-lentil-soup recipe

Date: Thu, 20 Feb 1997 11:16:09 -0800
 From: "Judith E. Thomas" (jethomas@mailbox.syr.edu)
 This recipe lends itself very well to reheating.  It serves four easily,
 and depending on how hungry my husband is, I usually get leftovers from it
 Easy Vegetable Lentil Soup 
  Your favorite ff sauteeing liquid 
  1/2 large onion, diced
  1 medium red or green bell pepper, diced
  2 stalks celery, diced
  2 cloves garlic, minced or pressed
  2 large carrots, diced
  2 medium red potatoes, skins on, diced
  3/4 cup lentils, rinsed well and drained
  1-2 brocolli stems, peeled and diced
  3/4-1 cup frozen corn
  1/2 chipotle pepper (dried not canned) crushed (OPTIONAL)
  32-oz jar V-8 juice (sodium reduced works fine) 
  salt and pepper to taste 
  Water or a lightly-flavored vegetable broth
  Vecon or other concentrated vegetable bullion (OPTIONAL)
 In a very hot dutch oven (preferrably non-stick), heat the sauteeing
 liquid, and saute the onion, red or green bell pepper and celery.  Stir
 often to avoid burning but let them caramelize.  Once they begin to get
 translucent, add the garlic, carrots, and brocolli stems.  Saute for a few
 Add the rinsed, drained lentils, and 1/2 cup v-8 juice and 1/2 cup water
 or vegetable broth.  OPTIONAL: add vegetable bullion at this point if
 desired. Add salt and pepper to taste and a tiny pinch of the crushed
 chipotle pepper.   Note: You don't have to use salt at all...I use tiny
 bits of kosher salt in this soup...no more than 1/4 tsp for the entire
 Let this mixture simmer for about 10 minutes.  Add the diced potato and
 frozen corn.  Add 1 cup each v-8 juice and water.  Taste the mixture and
 add more salt, pepper, and chipotle pepper.
 Let this simmer for 10 minutes.  You may need to add more liquid depending
 on how thin you like the broth.  The soup is done when lentils are cooked
 but not mushy and potatoes are firm but not mushy.
 Serve with home-made whole wheat bread.
 Options:  Use sweet potato in addition or instead of the red potato
           Add 1/2 box frozen chopped spinach
           Use tomato sauce instead of V-8 juice
 kwvegan vegan