Lentil Soup Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Garlic powder | 1 1/2 Teaspoon | |
| Dry mustard | 1 1/2 Teaspoon | |
| Dried thyme leaves | 1 1/2 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Cilantro leaves | 1 Teaspoon, dried | |
| Black pepper | 3/4 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| 2 cups chopped onions, in all | ||
| 2 cups chopped green bell peppers, in all | ||
| 2 cups chopped celery, in all | ||
| Bay leaves | 3 | |
| Apple Juice | 1 Cup (16 tbs) | |
| Garlic | 2 Teaspoon, minced | |
| Lentils | 2 Cup (16 tbs), dried | |
| 10 cups vegetable stock, in all | ||
| Tamari | 1/4 Cup (16 tbs) | |
| 1 cup medium diced carrots | ||
| 1 cup medium diced parsnips | ||
| 1 cup medium diced zucchini | ||
| 1 cup medium diced yellow squash | ||
| 1 cup medium diced fresh mushrooms | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 8-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves.
Stir and cook, scraping the bottom of the pot occasionally to clear, about 5 minutes.
Add the apple juice and 2 tablespoons of the seasoning mix, check the bottom of the pot for sticking, and cook until all the liquid evaporates, about 10 minutes.
Add the remaining onions, bell peppers, celery, and seasoning mix, and the garlic and lentils.
Stir and cook 1 minute, then add 6 cups of the stock and the tamari.
Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking.
Stir in 2 cups stock and cook 10 minutes.
Stir in the remaining 2 cups stock and cook 5 minutes.
Add the carrots and parsnips, stir and cook 6 minutes.
Add all the remaining vegetables, stir, and bring the soup back to a boil, about 5 minutes.
Preheat a heavy 8-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves.
Stir and cook, scraping the bottom of the pot occasionally to clear, about 5 minutes.
Add the apple juice and 2 tablespoons of the seasoning mix, check the bottom of the pot for sticking, and cook until all the liquid evaporates, about 10 minutes.
Add the remaining onions, bell peppers, celery, and seasoning mix, and the garlic and lentils.
Stir and cook 1 minute, then add 6 cups of the stock and the tamari.
Stir and cook 30 minutes, checking the bottom of the pot occasionally for sticking.
Stir in 2 cups stock and cook 10 minutes.
Stir in the remaining 2 cups stock and cook 5 minutes.
Add the carrots and parsnips, stir and cook 6 minutes.
Add all the remaining vegetables, stir, and bring the soup back to a boil, about 5 minutes.
Chef
