Monastery Lentil Soup

Monateries devote intentional time to produce many ageless, crafted foods

The backbone of Cookshare is to find or create memorable recipes using simple ingredients and directions. You will learn this by making this marvelous soup. Serve with crusty bread.

RECIPE: Serves 6-8

  • olive oil, 1/4 cup
  • onions, 3 cups, crescent cut*
  • carrot, 2 cups, chopped^
  • thyme, dried, 1 tsp. [or marjoram, or mixture]
  • stock, 5 cups, vegetable or miso stockª
  • tomatoes, canned, diced, 15 oz. with juice
  • parsley, fresh, 1/4 cup, chopped
  • lentils, 1 cup
  • salt, 1-1/2 tsp
  • pepper, fresh, 1/2 tsp
  • sherry, dry, 1/4 cup
  • parmesan cheese, to pass at table

INSTRUCTIONS:

  1. Prepare the ingredients.
  2. In a soup pot, sauté the onions and carrots until softened.
  3. Add the remaining ingredients except sherry and cheese and bring to boil. Reduce to a simmer and cook partially covered for about 40 minutes until lentils are tender.
  4. Add the sherry and check for seasoning. Serve with cheese.

 

crescent cut onions*Crescent cut onions have an elegant shape and stay in tact longer than diced when cooking. Halve onion at the equator, then halve each again at the poles. Slice thin, uniform longitudinal cuts to produce crescent shape onions. If a large onion is used, halve the crescents so that the pieces will fit on a soup spoon.

IMG_0073^I like to cut carrots in unusual shapes. My favorite is “whittled.” Hold the carrot and “sharpen” it like a pencil creating bite sized pieces with each knife stroke.

 

 

ªA tasty, quick vegetable stock is made by using 1 tsp. of brown miso paste to 1 cup of hot water.

 

Recipe adapted from several, including Frances Moore Lappé’s recipe

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