Lentil Soup

Serves: 4
Total Calories: 144


2 tablespoons olive oil
1 large onion chopped
4 bay leaves
4 to 6 cloves garlic
1 teaspoon ground cumin
1 cup dried lentils rinsed and drained
5 cups water or unsalted vegetable stock
2 tablespoons balsamic vinegar
2 tablespoons tamari sauce or to taste
pinch cayenne pepper


1. Heat the oil in a large heavy kettle over medium heat. Add the onion and bay leaves, and sauté about 10 minutes or until the onion is almost tender. Add the garlic and the cumin, and sauté 2 to 3 minutes more.
2. Add the lentils, water, and vinegar to the kettle. Increase the heat to high, then cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes or until the lentils are tender.
3. Add the tamari, and continue to simmer about 20 minutes or until the soup is rich and thick.
4. Stir in the cayenne pepper before serving.

For a Change . . .
* For a super-garlicky version, press a raw garlic clove into the cooked soup before serving.

Nutritional Facts:

Serves: 4
Total Calories: 144
Calories from Fat: 60

This Lentil Soup recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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