DH told me that when he was heating the soup at work, co-workers gave comments of how delicious the aroma of this soup. I think that the sauteed leeks and onions gave that aroma. I would like to share my own veganized version. This soup is filling, warm, hearty, and was easy to make.
Leeky Lentil Vegetable Soup
1 1/2 cup dry green/brown lentils
1 white/brown onion, about 2 cups diced
1 large leek, white part only, about 2.5 cups diced
Note: Clean leeks thoroughly by submerging them in cold water and swish around to get rid of all the dirt
1 Tbsp. minced garlic (about 3 cloves)
1 Tbsp. olive oil
1 tsp. dried thyme leaves or 1 Tbsp. minced fresh thyme
1 tsp. ground cumin
1 1/2 cup diced celery
1 1/2 cup diced carrots
7 cups vegetarian chicken stock
Note: I use Better Than Bouillon No Chicken Base by Superior Touch
1 can or 15 oz organic diced tomatoes
1 1/2 tsp. freshly ground black pepper
2 Tbsp. red wine vinegar or red wine
- Cover dry lentils with enough boiling water (water is about 1 inch above the lentils) in a bowl. Set it aside for at least 15 minutes. This allow lentils to soften.
- Dice vegetables: onions, leeks, celery, and carrots.
- In a stockpot, saute onions, leeks, and garlic in the olive oil.
- Add spices: thyme, cumin, and black pepper, continue to saute about 15 minutes until vegetables are translucent and tender.
- Add celery and carrots and saute 10 more minutes.
- Add vegetable stock and lentils. Cover and bring to a boil and then reduce the heat and simmer uncovered for 30 minutes or until lentils are cooked through.
- Add the diced tomatoes including the juice. Simmer 10 more minutes.
- Turn off the heat, check for salt. Since I am using a salted vegetarian broth, usually, I don't need to add more salt. I leave it up to you to judge how much salt to add, if any.
- Lastly, add the red wine vinegar or red wine. Serve it hot with whole grain bread or roll.