Lonesome Lake–Style Lentil Soup

Name: Lonesome Lake–Style Lentil Soup
Yield: About 8 hearty servings
Cuisine: Vegan
Ingredients: 2 cups brown or green lentils, rinsed; 1 large onion, diced; 3 carrots, diced; 3 celery stalks, diced; 3 cloves garlic, minced; 2 Tbsp olive oil; 8 cups vegetable broth; 1 can (14–15 oz) diced tomatoes; 1 tsp dried thyme; 1 tsp dried oregano; 1–2 bay leaves; 1 tsp paprika; 1/2 tsp black pepper; 1–1½ tsp salt, to taste; 1–2 Tbsp soy sauce; 1 Tbsp lemon juice; Optional: 2 cups chopped spinach or kale

Hut-style lentil and vegetable soup using dry lentils.

About 8 hearty servingsSoups

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INGREDIENTS

About 8 hearty servings

Ingredients

2 cups brown or green lentils, rinsed
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
2 Tbsp olive oil
8 cups vegetable broth
1 can (14–15 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried oregano
1–2 bay leaves
1 tsp paprika
1/2 tsp black pepper
1–1½ tsp salt, to taste
1–2 Tbsp soy sauce
1 Tbsp lemon juice
Optional: 2 cups chopped spinach or kale

METHOD

Make it

1
Sauté onion, carrot and celery in olive oil for about 7 minutes, until beginning to soften. Add garlic and cook another minute.
2
Add lentils, broth, tomatoes, thyme, oregano, bay leaves, paprika, pepper and salt. Bring to a boil, reduce to a simmer and cook 30–40 minutes, until the lentils are tender.
3
Add broth or water if it becomes too thick. Stir in soy sauce and lemon juice at the end. Add optional greens during the last few minutes.

Cooking notes

A hut-style recreation, not a verified AMC recipe.

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