Veg slow cooker: Lentil Soup With Swiss Cheese

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* Exported from MasterCook *

 

Lentil Soup With Swiss Cheese

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Slow Cooker

Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

1/3 cup dry white wine

1 1/2 cups chopped onions

1 cup chopped carrots

2 cups seeded -- chopped tomatoes

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 cup dried lentils

3 cups Vegetable Broth

(see separate recipe)

3 tablespoons miso paste -- DISSOLVED IN

1/2 cup water

pepper to taste -- optional

1 cup grated Swiss cheese

1/4 cup chopped green onions

1/4 cup grated carrots

 

Servings: 4-6

 

This soup is best left to sit overnight to allow the flavors to

meld. Serve with a good rye bread, a vegetable salad, and a light dessert

like a lemon mousse or dessert soufflé.

 

In a saucepan, heat olive oil on medium-high heat. Add wine and onions and

cook for 5 minutes, until onions are soft.

 

Transfer onions to the slow cooker. Add carrots, tomatoes, thyme,

marjoram, lentils and vegetable broth. Cover and cook on low heat for 9 to

10 hours. Add miso paste and pepper before serving. Miso has a salty

taste, so add sparingly to taste. Sprinkle a little cheese in serving

bowls, ladle in soup and garnish with green onions and carrots.

 

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