Local and Seasonal Recipes, Menus and More |
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Lentil
Soup |
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INGREDIENTS
1 cup shiitakes,
chopped
2 Tablespoons
olive oil
1 Tablespoon each
chopped fresh garlic,
ginger, turmeric and
jalapeño (with seeds)
1 Tablespoon
tomato paste
1 dark beer
3 cups no-chicken or
veggie broth
1 cup dry green or
brown lentils
1 cup each chopped
carrots, yellow
squash and onion
1 Tablespoon tamari
1 teaspoon each
honey and apple
cider vinegar
DIRECTIONS
Mix shiitakes with oil
and sauté in large pot
over medium heat.
Stir in garlic, ginger,
turmeric, jalapeño
and tomato paste.
Cook one minute,
stirring continuously.
Add beer and broth.
Bring to a boil.
Add lentils, carrots,
squash and onion.
Return to boil, stir
well, cover pot,
lower heat and
simmer until lentils
are very tender.
Stir in tamari, honey
and vinegar and
simmer five minutes.
Taste and adjust
flavors as needed.
Serve hot.
Copyright © 2016 Stefanie Samara Hamblen |
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