Lentil Soup (Vegan)
11 cups water
4 cups brown lentils
1 lb carrots, chopped
1 lb chopped turnip
1 medium onion, chopped
1 tsp salt
1 pinch each: dried chervil, garlic powder, celery seed
1 tbsp parsley
black pepper, ground, to taste
Add lentils to water and bring to a boil, then reduce to a simmer. Cook for a couple of hours, then add all other ingredients and continue to simmer for another couple of hours. (I usually add the onion at the beginning rather than with the other ingredients so that it will be better cooked.) Stir once in a while; this will help the lentils to disintegrate after the first couple of hours. The idea is to have the lentils partially disintegrated into the liquid to give a very thick soup with some texture from the remaining lentils and lentil skins. You could do this with red lentils instead of brown lentils but you would need to be more careful; the brown lentils don't tend to stick together, but red lentils tend to clump in a mass at the bottom of the pot, leading to a scorched and rather intractable mess.
Copyright (C) 1997 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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