Another version of lentil soup
I used black and yellow lentils for this soup. The black lentils keep their shape in the soup. The yellow lentils melt into the soup and give it a very creamy texture.
I like to dice all the vegetables about the same size. It makes for a better presentation.
2 Tablespoons Olive oil
1 onion, diced
2 stalks of celery, diced
2 carrots, diced
1 medium potato diced
1 cup of black lentils
1 cup yellow lentils
5-6 cups vegetable stock
2 tsp. Sea salt
Pepper to taste
Heat the olive oil In a medium soup pot. Add the onion and cook for about 6 minutes or until the onion has softened. Then add the celery, carrots and potato. Stir. Cook for 2 minutes. Add the lentil and stock. Bring to a boil, lower the heat at simmer for 1 hour. *Stirring occasionally.
Now you can season your soup. Add the salt and pepper.
Note : I have found that sometimes when I add salt too soon in the cooking, the lentils can get hard. So just like cooking beans, I prefer to salt after they have cooked.
*Note: Have some stock reserved. As the soup thickens and the lentils absorb the stock you might have to add another cup of stock.
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