Satisfying soup in the winter. It only needs a simple salad to make a very filling meal. Cookbook: Vegan Soups and Hearty Stews for All Seasons by Nava Atlas
1 Tbl olive oil
1 large onion, chopped
2-3 cloves garlic, minced
6 cup water
1/2 lb brown or green lentils, rinsed
1/4 cup pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
1 cup shredded green cabbage
one 28 ounce can salt free diced tomatoes, undrained
1/4 cup dry red wine, optional
1-2 Tbl apple cider vinegar, to taste
1/4 cup fresh parsley, chopped
2 tsp salt free seasoning
2 tsp paprika
salt and pepper to taste
Heat oil in a soup pot. Add the onion and sauté over medium -low heat until translucent.
Add garlic and continue to sauté until both are golden.
Add all remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat.
Cover and simmer gently for about 45 to 55 minutes, or until the lentils, barley, and vegetables are tender.
Stir occasionally and add more water if the soup becomes too thick.
Season with salt and pepper. Serve
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