O “V” Word continues to celebrate VeganMoFo, o mês de deliciosa comida Vegan, com a outra 25 letras do alfabeto. “O” é para a sopa de lentilha Veggie.
Quando eu era criança, 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, hambúrgueres…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
Cozinhar spray de óleo
1 cebola grande, em cubos
1 cenoura grande, em cubos
1 talo de aipo, em cubos
1 abobrinha, em cubos
3 dentes de alho, picado
8 xícaras de caldo de legumes baixo teor de sódio ou água
2 lentilhas secas xícaras
½ tsp black pepper
½ tsp dried thyme
½ tsp ground cumin
½ tsp dried basil
½ tsp dried parsley
2 folhas frescas de louro
Sal a gosto
14 oz. Tomate pode esmagados
Em uma panela grande, spray with cooking oil. Adicione a cebola, cenoura, aipo, zucchini and garlic and sauté for 3-5 minutos até que os legumes estejam macios. Add the lentils, broth, tomatoes and spices except for the salt.
Traga a sopa a ferver, 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.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.