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Transcendental Lentil Soup

Contributed By: Paula | See all of Paula's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
I've been making this recipe since the early 1980s when I lived in Madison, WI. I adapted a recipe from The Vegetarian Epicure and we started calling it Transcendental Lentil Soup. The carrot chunks make this a hearty soup, great for Fall and Winter.
RECIPE INGREDIENTS
1/4 cup olive oil
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
2 cups dry lentils
4 carrots, cut in 1 inch pieces
8 cups water
1 large can tomato paste
1 cup white wine
salt to taste
ground black pepper to taste
Transcendental Lentil Soup Recipe at Cooking.com
DIRECTIONS
Directions


1. In a large soup pot, heat oil over medium heat.


2. Add onions and celery; cook and stir until onion is tender.


3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.


4. Stir in lentils , carrots, and add water and tomato paste.


5. Bring to a boil. Reduce heat, and simmer for at least 1 hour.


6. When ready to serve stir in white wine and season to taste with salt and pepper.


Date Added: 09/07/2010
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