Here’s a delicious, hearty and meatless soup….this version is all about bold flavors!
VEGAN LENTIL SOUP
1 cup onion, chopped
1 cup celery, chopped
3 carrots, quartered and chopped crosswise into 1/4 inch slices
3 cloves of garlic crushed
Salt and pepper
1 teaspoon turmeric
1 (28 ounce) can crushed tomatoes, run through the blender or food mill
2 bay leaves
4 cups of water
1/2 pound lentils, (1/2 a bag), picked over and then rinsed
Cayenne pepper to taste
In a large soup pot, place 1/4 of olive oil and heat. Add onions, celery, carrot and garlic and sautee until limp and beginning to color, about 5-8 minutes. Season with salt and pepper. Add the turmeric and watch it turn deep amber color! Then add the lentils, the bay leaf, the tomatoes and the water. Begin to simmer the soup, over medium heat and taste for seasoning about 5 minutes later as it begins to simmer nicely. Add the cayenne and more salt and pepper to taste. Simmer over low heat until the lentils are completely soft, about 90 minutes, on low heat, tasting all the way through for seasoning. Remember, you never want to season at the table. Why? It will just taste salty. Season throughout the cooking process. Remove bay leaf and serve.
Note: To turn this into a Curried lentil soup, just add about 2 teaspoons of curry powder or garam masala in addition to the tumeric and also add 1 tablespoon of chopped ginger while sauteeing the vegetables.