alive logo

Mellow Lentil Sniffle Soup


    Mellow Lentil Sniffle Soup

    1 Tbsp (15 mL) extra-virgin olive oil
    1 1/2 cups (375 mL) onion, diced
    1 cup (250 mL) celery, diced
    3/4 cup (180 mL) carrots, diced
    3 large cloves garlic, minced
    1/2 tsp (2 mL) sea salt
    Ground black pepper to taste
    3/4 to 1 tsp (4 to 5 mL) curry powder
    1 tsp (5 mL) paprika
    1/4 tsp (1 mL) dried thyme
    2 cups (500 mL) dry red lentils
    3 cups (750 mL) vegetable stock
    4 to 4 1/2 cups (l to 1.1 L) water
    2 1/2 tsp (12 mL) fresh rosemary, chopped
    2 1/2 Tbsp (37 mL) apple cider vinegar


    In large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, and spices, and stir through. Cover and cook for 7 to 8 minutes, stirring occasionally.

    Rinse lentils, and add along with stock and water. Stir to combine. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Add rosemary and simmer another 10 minutes or until lentils are completely softened. Stir in vinegar; season with additional salt and pepper if desired.

    Serves 6.

    source: "Comfort Cuisine", alive #315, January 2009


    Mellow Lentil Sniffle Soup




    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.