Sunday, December 24, 2006

Soup's On: Rosemary Lentil Vegetable Soup

When I woke up to frost on the ground I knew it was really winter. And winter, of course, means soup season. This is an easy vegan lentil soup that is extremely flavorful. It is thick, almost like a stew. It has a spicy kick from the jalapeno, but feel free to leave that out for a milder soup. Try serving it with a dab of Cashew Sour Cream or dairy sour cream.


2 medium onions, diced
6 cloves of garlic, minced
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, minced
2 cups dried green lentils
7 cups of water
3 cubes of gluten-free vegetable bouillon
1 jalapeno pepper (including seeds), chopped finely (optional)
4 large carrots, diced
4 stalks celery, diced
1 small parsnip, peeled and diced
4 bay leaves
2 teaspoons ground black pepper
1 teaspoon oregano
1/2 teaspoon thyme
Salt, to taste
2 cups frozen chopped spinach (or 3 firmly packed cups of fresh shredded spinach)

Heat oil over medium-high flame in large pot. When the oil is heated, add onions and sautee until translucent. Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes). Add remaining ingredients, except for spinach. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add spinach and cook for 5 more minutes. Remove from heat. Adjust salt to taste. Allow to sit for 15 minutes before serving.

Makes approximately 10 servings.


Mike Eberhart said...

As always, your foods look wonderful. That'll make a good recipe for the holidays!

Gili Warsett said...

frost on the ground in california? in oakland? what???