This one's a variation of the ongoing basic green lentil soup recipe I've been slapping together forever. The tarragon addition started up a few years back when I first began growing it in my garden. It's optional, but is really worth it.
Lentil Soup
1-1/2 cups lentils, washed
1-1/2 quarts veggie stock or water
1/2 tsp salt
3 Tbs nutritional yeast
2 stalks celery & tops, chopped
1 Tbs celery seed, ground
1 onion, diced
2 carrots, diced
1-1/2 to 2 cups tomatoes, stewed (I often just use the canned and diced)
2 Tbs olive oil
1 Tbs lemon juice
1/2 or 1 tsp fresh tarragon, shredded (optional)
Place lentils in pot. Add water / veggie stock, salt and yeast. Cover and simmer until almost tender. Add remainder of ingredients. Cover. Simmer until carrots are done (about 15 minutes or longer). Add the tarragon during the last 5 minutes of cooking.
This soup is great with fresh whole grain rolls smeared with Tofutti "cream cheese" or a bit of Earth Balance margarine sprinkled with nutritional yeast.
Serves 5-6.
Lentil Soup
1-1/2 cups lentils, washed
1-1/2 quarts veggie stock or water
1/2 tsp salt
3 Tbs nutritional yeast
2 stalks celery & tops, chopped
1 Tbs celery seed, ground
1 onion, diced
2 carrots, diced
1-1/2 to 2 cups tomatoes, stewed (I often just use the canned and diced)
2 Tbs olive oil
1 Tbs lemon juice
1/2 or 1 tsp fresh tarragon, shredded (optional)
Place lentils in pot. Add water / veggie stock, salt and yeast. Cover and simmer until almost tender. Add remainder of ingredients. Cover. Simmer until carrots are done (about 15 minutes or longer). Add the tarragon during the last 5 minutes of cooking.
This soup is great with fresh whole grain rolls smeared with Tofutti "cream cheese" or a bit of Earth Balance margarine sprinkled with nutritional yeast.
Serves 5-6.
No comments:
Post a Comment