Creamy Lentil Soup

[Guest guest]

* Exported from MasterCook *

 

Creamy Lentil Soup (adapted)

 

Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith

Serving Size : 8 Preparation Time :0:00

 

-------- ------------ --------------------------------

3 tbsp. olive oil

1 jumbo Spanish Onion -- finely chopped

4 plump cloves garlic -- smashed and minced

2 large carrots -- finely chopped

1/2 tsp. dried thyme

1 bay leaf

2 cups green or brown lentils -- picked over and rinsed

8 cups vegetable -- plus more if needed

Kosher salt 1/3 cup water (or apple juice)

2 tbsp. fresh chives -- minced

 

Heat oil in a heavy 4-or-5 quart saucepan over medium heat. Add onion,

increase heat and cook, stirring often, until golden, 8-12 minutes. Be

careful not to burn. Stir in garlic and carrots. Cook until garlic has

softened, 2-4 minutes. Add thyme, bay leaf, lentils and stock.

 

Cover and cook over high heat until liquid is bubbling. Reduce heat and

simmer briskly until lentils begin to fall apart, 1-1 3/4 hours. Discard

bay leaf.

 

Working in batches, puree soup in a food processor, food mill, or use an

immersion blender.

 

Transfer puree to a clean saucepan. Season with. Stir in

apple juice and heat until simmering. While this should be a very thick

soup,you

may wish to thin it a little with some reserved stock.

 

Ladle into heated soup bowls and garnish with fresh chives.

 

<)))>< Christian Vegan Cooking

http://www.Christian-Vegan-Cooking