Cook time: 40 minutes
This soup is simple but hearty. It's great served hot or cold, and is perfect for after a long run. It pairs great with garlic bread, a big salad, and a bottle of wine. Be patient with the lentils as they soak up veggie broth - it's worth the wait!
|Making a big batch of lentils for the runners of the Silver State Endurance Runs|
Makes a batch of about 8 cups
2 tablespoons oil (neutral oil like avocado)
2 big carrots, chopped
1/2 red onion, chopped
2 cloves of garlic
1 teaspoon oregano
1/2 teaspoon thyme
Salt to taste
1 carton of veggie broth
2 cups lentils (any variety - I like the green or orange/brown ones)
2 tablespoons dijon mustard
2 tablespoons nutritional yeast
1 tablespoon non-dairy butter (go with something like organic Earthbalance)
1. Chop the onions, carrot, and garlic.
2. In a pot (not a pan), warm the oil over medium/ medium-low. Add the onions, carrot, and garlic. Cook until onions are clear and soft - about 10 minutes.
3. Add the spices to the pot. Stir and let simmer for 2-3 minutes.
4. Add all of the lentils. Stir to coat them in the oil and veggie mixture.
5. Add half of the veggie broth and turn the temp up to medium. Let it simmer - the lentils will soak up the liquid.
6. Continue adding veggie broth as the lentils soak it up. You can also add a bit of water if you run out of veggie broth. Add liquid until you're happy with the consistency - we like a really thick, chili-like consistency.
7. Taste the lentils - they will break down and get soft. When they aren't hard anymore and you like the consistency, turn off the heat.
8. Add the mustard, nutritional yeast, and Earthbalance butter. Stir and taste before adding salt.
P.S. This freezes well. Let it cool before pouring it into a storage container - easy dinners for later!