Yes, I'm still in warm soup mode, I am very much looking forward to some chilled summer soups. My son has been nagging me for Gazpacho all winter.
I opted for a lighter vegetarian Lentil Soup. Not only was it tasty, easy to cook, but relatively inexpensive too!
3 cups dried lentils, rinsed (I used orange and brown)
7 cups of water or vegetable stock
2 tsp. salt
2 tsp. minced garlic
1 cup chopped onion
1 cup celery, chopped
1 cup carrots, chopped
1 can of chopped organic tomatoes
2 TBS. Red Wine
2 TBS. Lemon Juice
1 TBS. Honey
1 TBS. Apple Cider Vinegar
1 TBS. Thyme
In a large soup pot, water saute your carrots, onions, and celery until onions are translucent.
Add in the garlic, lentils, tomatoes, and water/stock, and salt.
Bring to a boil, reduce to a simmer, and cook about 30 - 45 minutes until lentils are tender, but not mush.
Add in wine, lemon juice, and honey. Adjust seasoning with salt and pepper.
CLICK TO PRINT