- 2 tablespoons olive oil
- 1 medium leek, thinly sliced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 1 handful fresh parsley, chopped
- 2 carrots, diced
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 bay leaf
- 1/4 teaspoon marjoram or oregano
- 1/4 teaspoon red chile flakes
- 11/2 cups French lentils (or common lentils)
- 4 cups water tablespoon white miso paste
- juice of one lemon or lime
- 2 or 3 tablespoons chopped parsley or cilantro
- In a large pot, heat the olive oil and gently sauté the leek, garlic, and celery for 4 or 5 minutes; add parsley and carrots and sauté for another 2 or 3 minutes until fragrant and golden.
- Stir in tomato paste, maple syrup, bay leaf, marjoram and chili flakes and sauté for another 2 or 3 minutes.
- Add lentils and water; bring to a gentle simmer. Cover pot and cook slowly over a low flame until lentils are tender, about 45 minutes.
- In a small bowl, blend the miso paste with a few tablespoons of the soup and stir into pot. Add a little water if soup is too thick. Taste to adjust seasoning.
- Garnish each serving with fresh lemon or lime juice and a little chopped parsley or cilantro.
Preparation time: 15 minutes.
Cooking time: 45 minutes.
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