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Lentil Sonata or Classic Lentil Soup
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Ingredients (use vegan versions):
- 1/4 cup olive oil
- 1 cup chopped onion
- 3 garlic cloves
- 1 cup EACH sliced/chopped carrots, green pepper, & mushrooms
- 2 1/4 cups lentils
- 1 large can tomatoes (approx. 28 oz.)
- 1 large bay leaf crumbled
- 1 teaspoon thyme
- 1 - 2 tablespoons Spike
- 1 teaspoon vegetable broth powder
- 7 cups water
- salt (optional) and black pepper
- fresh lemon juice
- cilantro (optional)
Directions:
General Cooking Directions
Saute the the onions in the olive oil until slightly tender
over medium high heat, then add the carrots, green pepper,
mushrooms, garlic, bay leaf, and thyme. Gently saute for a
few more minutes, then add the can of tomatoes, lentils and
water, breaking up the tomatoes with a large spoon or
spatula. Turn the heat on high. Sprinkle in the Spike, salt,
and black pepper (tasting as you go - don't make it too
salty, especially if you are using salted Spike, unsalted is
preferred).
Pressure Cooker Instructions:
Now, if you are using a pressure cooker, this is the time to
pop on the lid, and cook on high pressure according to the
manufacturer's directions. You want to pressure cook the
soup for about 18 -25 minutes, but DON'T overcook.
Regular Cooking Instructions:
Simply bring the soup to a boil, then reduce the heat and
simmer, partially covered, for about 1 hr. and 15 minutes,
or until the lentils are tender.
Garnish the soup with freshly squeezed lemon juice, cilantro, and freshly
ground black pepper.
Serves: 8
Preparation time: 20 min/pressure cooker OR 1 hr, 15 min regular
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