Lentil Soup With Golden Beets And Rutabaga Recipes

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RED LENTIL VEGETABLE SOUP



Red Lentil Vegetable Soup image

A mild and sweet vegetable soup made more filling with red lentils and rutabagas. If you don't like rutabagas, potatoes could be substituted, but the rutabagas do add a special spicy sweetness. Use a good vegetable boullion for this (I like Rapunzel) because its flavor will dominate the dish.

Provided by sprout 13

Categories     Lentil

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 vegetable bouillon cubes, enough to make 4 c stock
1/2 teaspoon dried oregano
1/2 teaspoon dried tarragon
1/4 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 rutabagas, sliced
1/2 onion, sliced
3 garlic cloves, sliced
2 carrots, chopped
3 dried shiitake mushrooms
1 cup red lentil
1 red pepper
1/2 head green cabbage, chopped
salt, to taste

Steps:

  • Combine vegetable boullion, herbs and spices, and about 6 cups water in a large pot and bring to a boil.
  • Add rutabagas, onion, garlic, carrots, and dried mushrooms. Simmer for about 10 minutes.
  • Add lentils and red pepper. Simmer for 15 more minutes. Add more water, if needed, to cover vegetables.
  • Add cabbage and simmer 10 more minutes, or until cabbage is done. To prevent a cooked cabbage flavor, do not cover the soup.
  • Remove dried mushrooms. Discard woody stems and dice caps. Return diced caps to pot.
  • Taste for seasoning and add additional salt if needed. My boullion is salty enough that usually no additional salt is needed.
  • Note: Red lentils cook quickly and I prefer them cooked to a "falling-apart" doneness. If you like firmer lentils, add in the last 15 minutes of cooking, or cook lentils separately and add to the finished soup.

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