Serves 8
This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.
Ingredients
3 cups uncooked green lentils, rinsed
3 quarts water
2 strips kombu (seaweed)
2 tablespoons canola oil
1 large yellow onion, chopped
3 large carrots, chopped
2 to 3 teaspoons balsamic vinegar (optional)
Salt and pepper to taste
Method
Put lentils and water into a large pot and bring to a boil. Skim off any foam on the surface, then reduce heat to medium low, add kombu and simmer until lentils are tender, about 1 hour.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened, 8 to 10 minutes. Add carrots and continue cooking until slightly tender, about 5 minutes. Remove skillet from heat and set aside.
During the last 20 minutes of cooking, transfer onion and carrots to pot with lentils. Once lentils are tender, stir in vinegar, salt and pepper and serve.
Nutrition
Per serving (about 17oz/474g-wt.): 280 calories (45 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 46g total carbohydrate (12g dietary fiber, 4g sugar), 15g protein
Tags: Make Ahead, Family Friendly, American, Dairy Free, Gluten Free, High Fiber, Low Sodium, Low Fat, Sugar Conscious, Vegan, Vegetarian, Wheat Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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