Ingredients: Freshly-ground black pepper,1 tablespoon molasses or brown sugar,1 cup chopped carrots,1 cup minced celery,3 pinches of dried herbs (thyme, oregano, or basil),1 clove garlic, chopped,,1 tablespoon grapeseed oil or butter,2 tablespoons fresh lemon juice,3 cups lentils, any type,1 large onion, finely chopped,Red wine vinegar for the top,1/2 teaspoon salt,medium ripe tomatoes, chopped,1/4 cup Boiling water
Instructions:
- Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
- Add more water as needed, until the soup is your favorite consistency.
- Heat oil or melt butter in a medium-sized skillet.
- Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
- Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
- Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
- At least 15 minutes longer.
- Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
- Scallions or parsley on top, if desired.
No Comments