Vegetable broth with lentil and tomato

1 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
2 Onions
2 larges Carrots
1 Stalk leafy rib celery
4 larges Mushrooms; sliced
6 cups Water
2 Leeks (dark green leaves and roots only); washed
8 Sprigs fresh parsley
4 Sprigs fresh thyme
4 Garlic cloves
4 Bay leaves; or less by half
3 tablespoons Brown lentils; soaked, drained and sorted
1 tablespoon Tomato paste
2 teaspoons Salt

Directions

COARSELY CHOP

ADDITIONS

In a soup pot, heat oil over high. Add onions, carrots, celery and mushrooms. Cook, stirring occasionally, until browned, 10 to 15 minutes.

Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Strain broth through a fine sieve; discard solids.

Makes about 5 cups.

STORAGE: The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 months.

TIPs: *Crack a bay leaf and sniff. If fresh and aromatic, use 2 leaves in the soup. *Coarsely chop the carrots and onion and celery together in a food processor fitted with metal blade. *No need to peel the garlic. You may want to peel the onion. Scrub the carrots and wash the leek. *Results: a generous quart of an amber or apricot colored broth, slightly cloudy.

Chill the broth and the oil separates. Guessing that about 1 tsp of the oil was absorbed by the onion and maintained. PER BATCH SKIMMED: 500 cals, 8⅗ g fat (14⅕%). PER BATCH UNSKIMMED: 539 cals, 13⅒ g fat (20⅒%) CREDITS: Positively Vegetarian Dec 97 by Deborah Madison for Eating Well, a montly magazine. Tested:patHanneman Dec 21, 1997. Sent to Eat-lf Recipe Archive.

Recipe by: Deborah Madison for Eating Well (1997:Dec) Posted to Digest eat-lf.v097.n323 by KitPATh <phannema@...> on Dec 22, 1997

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