Gli “V” Word continues to celebrate VeganMoFo, il mese di deliziosi piatti vegan, con l'altra 25 lettere dell'alfabeto. “Il” è per Lenticchia Veggie Soup.
Quando ero un ragazzino, my mother would make lentil soup and I would refuse to eat it. It was brown and I thought soup should not be brown. She also made a veggie loaf with lentils. I wouldn’t eat that either. Just what was a lentil anyway?
When I was a teenager and volunteering at the hospital, they made a lentil soup and it was red! I liked it. Mom wasn’t very happy that I liked the hospital’s lentil soup but still wouldn’t eat hers.
Today I adore lentils – I use them in meatballs, hamburger…and soup. Lentil soup is one of my absolute favorites. If only I could go back in time…I would give anything for a bowl of my Mom’s lentil soup now.
Lentil Veggie Soup
Cooking olio spray
1 cipolla grande, tagliato a dadini
1 grossa carota, tagliato a dadini
1 gambo di sedano, tagliato a dadini
1 zucchine, tagliato a dadini
3 spicchi d'aglio, tritato
8 cups basso contenuto di sodio brodo vegetale o acqua
2 lenticchie secche coppe
½ tsp black pepper
½ tsp dried thyme
½ tsp ground cumin
½ tsp dried basil
½ tsp dried parsley
2 foglie fresche di alloro
14 oz. pomodori possono schiacciati
In una grande pentola, spray with cooking oil. Aggiungere la cipolla, carota, sedano, zucchini and garlic and sauté for 3-5 minuti fino a quando le verdure sono tenere. Add the lentils, brodo, tomatoes and spices except for the salt.
Portate il brodo a ebollizione, then reduce heat to a simmer. Cover and cook about 45 minutes until the lentils are softened. Adjust the seasoning and add salt to your taste.
Gli “V” Parola: Ditelo. Mangia. Live it.