Friday, October 14, 2011

Leeky Lentil Vegetable Soup

One boring day I was watching a Food TV Network show Barefoot Contessa with Ina Garten.  She was cooking Lentil Vegetable soup with a lot of onions and leeks.  It looks so good that I was inspired to veganize it.  It was not hard to do that.  We love this soup so much that I made it twice now.

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

  1. 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.
  2. Dice vegetables: onions, leeks, celery, and carrots.
  3.  In a stockpot, saute onions, leeks, and garlic in the olive oil.
  4. Add spices: thyme, cumin, and black pepper, continue to saute about 15 minutes until vegetables are translucent and tender.
  5. Add celery and carrots and saute 10 more minutes.
  6. 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.
  7. Add the diced tomatoes including the juice.  Simmer 10 more minutes.
  8. 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.
  9. Lastly,  add the red wine vinegar or red wine.  Serve it hot with whole grain bread or roll.
Fall is here and I think it is soup time!


Anonymous said...

I love onion and leek soup, and it's always made with chicken stock or chicken broth... Why is a vegetable soup made with animal stock? I never understood that!

spiceislandvegan said...

Roxee, I agree. I sometimes want to order lentil soup in restaurants and ask about the broth. It is always made with chicken broth. Sigh!