Ina Garten S Lentil Vegetable Soup Vegetarianized Recipe

Ingredients for Ina Garten S Lentil Vegetable Soup Vegetarianized

• Green Lentil
• Yellow Onions
• 1 leek, white and light green parts only, chopped
• Red Bell Pepper
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Kosher Salt
• Black Pepper
• Fresh Thyme Leave
• Ground Cumin
• 2 celery stalks, chopped
• 1 cup carrots, chopped
• 6 cups vegetable broth
• 2 tablespoons tomato paste (or 2 tablespoons ketchup)
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Parmesan Cheese

How to Make Ina Garten S Lentil Vegetable Soup Vegetarianized

1. Rinse 1 cup of brown or green lentils and cover with 3 cups of boiling water in a large bowl. Let stand for 15 minutes.
2. Drain the lentils thoroughly.
3. Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add 1 large chopped onion, 1 chopped leek (white and light green parts only), 1 red bell pepper (chopped), and 4 cloves minced garlic. Saute for 20 minutes, stirring occasionally, until vegetables are translucent and tender. Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon ground cumin.
4. Add 2 chopped celery stalks and 1 cup chopped carrots to the pot. Saute for 10 more minutes.
5. Stir in 6 cups of vegetable broth, 2 tablespoons of tomato paste (or 2 tablespoons of ketchup in a pinch), the drained lentils, and 1 bay leaf.
6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until lentils are tender. (Optional: Add 4 cups of cubed potatoes during this step.)
7. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
8. Stir in 1 tablespoon of red wine vinegar.
9. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese (optional).
10. Enjoy with a fresh salad and popovers (optional)!