Lentil Vegetable Soup (WFPBNOGF)*
Prep Time
20 minutes
Cooking Time
45 minutes
Yields
12 Servings
Ingredients
8 cups water
1-1/2 cup dried lentils
1 onion, chopped
1 celery stalk, chopped
2 potatoes, coarsely chopped, or 2 cups cooked brown rice
1 tablespoon chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
1/8 teaspoon liquid smoke
2 tablespoons water
2 tablespoons minced shallot
2 tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
Fresh parsley for garnish, if desired
Directions
Place the water in a large soup pot with the lentils, onion, carrot, celery, potatoes or rice, parsley, thyme, pepper, cloves, and liquid smoke. Bring to a boil, reduce the heat, cover, and simmer about 45 minutes.
Meanwhile, place the 2 tablespoons water, shallot, and garlic in a small pan. Cook, stirring, until tender, about 5 minutes. Mix in the cumin and coriander. Continue to cook, stirring, for another minute. Add to the soup and stir. Remove 3 cups of the soup to a blender. Puree until smooth and recombine with the rest of the soup. Garnish with fresh parsley, if desired, before serving.
Credit
The McDougall Program for Maxmimum Weight Loss