Peasant Lentil Veggie Soup

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Peasant Lentil Vegetable Soupby Jeanne Serves 8Adapted from Homestyle Cooking Made Healthy, by Jeanne Peasants have known about the virtues of lentils for millennia: high in protein and fiber, inexpensive, and nourishing, lentils make a thrifty and healthful dish. This hearty, tasty soup combines lentils with autumn vegetables to make a one-pot supper perfect for the autumn season. 1 T extra-virgin olive oil 1 onion, finely chopped 3 cloves garlic, minced or pressed 1 c dried brown lentils 4 c vegetable broth 1 bay leaf 1/4 t

ground black pepper 2 large ribs celery, chopped 1 c chopped cabbage 1 lg carrot, chopped 2 plum tomatoes, peeled and chopped 2 T lemon juice 2 T balsamic vinegar Instructions: 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and garlic. Cook, stirring frequently, 10 to 12 minutes, or until the onion is translucent. Add the lentils, broth, bay leaf, and pepper. Stir to mix well. Bring to a boil. Reduce the heat to low. Cover and cook for 40 to 45 minutes, or until the lentils are tender.2. Pour half of the mixture into a bowl and reserve. Pour the remaining mixture into a blender or food processor. Blend or process until smooth. Return the puree to the pot. Add the celery, cabbage, and carrot. Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend. Add the tomatoes, lemon juice, vinegar, and the reserved lentil mixture. Cook, stirring frequently, for 10 to 12 minutes, or until heated through. Remove and discard the bay leaf before serving. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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