Hearty Lentil Farrow Vegetable Soup
Whenever I am need of warming up, this is the meal I make. It is so simple and so very satisfying. Torn bread with olive oil or vegan butter makes this a perfect spread. Brown lentils are reminiscent of a beef stew while the lighter lentils make it more of a European 1st course. Experiment!
2c lentils, cooked, washed and drained- can use yellow, green or brown- ALL DELICIOUS
1 medium onion, coarsely chopped
2 stalks celery, large dice
1 carrots, large chop
3 small yellow skinned potatoes, large dice
1-2c broccoli florets, cauliflower, diced and/or chopped leafy greens
1/4t black pepper
1/2t cayenne pepper flakes
1T fresh parsley, minced
2-3T extra virgin olive oil
6c boiling water
1t salt or to taste
Bring 6c of water to a boil, in case you need more
In a large soup pot, add the olive oil and sauté the onions, until golden and caramelized over medium high heat. Add the carrots, celery, potatoes, salt, black and red pepper. When the edges of the vegetables begin to brown, lower the heat and cook covered for 3-5 minutes or until the potatoes are tender. Add the cooked lentils and the cooked farrow, mixing them into the vegetables. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes. In the last 10 minutes of cooking, add the broccoli.
Adjust the seasonings before serving. Serve with crusty bread and drizzle with olive oil.