Forks Over Knives: The Plant-Based Way to Health by Gene Stone

Author:Gene Stone
Language: eng
Format: azw3
Publisher: The Experiment
Published: 2011-06-28T04:00:00+00:00

Lentil Soup

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CHEF DEL SROUFE | WELLNESS FORUM FOODS

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LENTILS, A SMALL but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. They are quick and easy to prepare and readily absorb a variety of flavors from other foods and seasonings.

SERVES 6

1 large onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

3 tablespoons tomato paste

2 bay leaves

1 teaspoon fresh thyme, minced

1 teaspoon fresh tarragon, minced

¼ bunch of fresh parsley, finely chopped

1½ cups green lentils

2 quarts vegetable stock

1½ teaspoons sea salt

2 tablespoons Dijon mustard

Black pepper

1. Sauté the onion, carrot, and celery in a large soup pot over medium-high heat for 7 to 8 minutes. If necessary, add 1 to 2 tablespoons of water at a time to keep the vegetables from sticking to the pan.

2. Add the garlic, tomato paste, bay leaves, thyme, tarragon, and parsley. Cook for another minute. Add the lentils, vegetable stock, and sea salt. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender, 25 to 35 minutes. Stir in the mustard and season with black pepper. Remove the bay leaves before serving.

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