Lentil Soup a la Moosewood

Lentil Soup drizzled with vinegar

If you've never read The Moosewood Cookbook, you are missing a wonderful experience. Mollie Katzen wrote the original in 1977 and the The New Moosewood Cookbook in 2000. It remains one of the top ten best-selling cookbooks of all time. And with good reason: it's a great cookbook. The recipes are vegetarian and most use ingredients you are probably familiar with. The book itself is a joy to read with each recipe handwritten and illustrated by the author. If you want to know more about Mollie Katzen, visit molliekatzen.com for the full story, her Tweets and, of course, more recipes.

If you've never tried lentil soup, you are missing another wonderful experience. I make it using the recipe in The New Moosewood Cookbook with a few minor tweaks. It's easy and relatively quick to prepare (you can use any lentils, but red lentils cook fastest), fat-free, warming and fills you up in the gentlest way.

MA's Lentil Soup a la Moosewood

Simple ingredients

3 cups dry lentils 

7 cups water
2 tsp salt
3 tsp minced garlic
2 cups chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
1 tsp dried basil
½ tsp dried thyme
½ tsp dried oregano
freshly ground pepper
red wine vinegar or sherry vinegar, to drizzle on top

Place lentils, water, and salt in large soup pot. Bring to a boil, then lower heat to the slowest possible simmer, and cook, partially covered, for 20 to 30 minutes.

Also yummy without the vinegar drizzle

Add vegetables, herbs and pepper. Partially cover and let simmer another 20 to 30 minutes, stirring occasionally. 

Serve hot, with a drizzle of vinegar on top of each bowlful. (Mollie Katzen's recipe also includes topping each bowl with some skinned, seeded, chopped tomatoes, but I never seem to have them when I make this soup, so I can't tell you how it tastes. If you try it, let me know.)

Makes 6 to 8 servings.

Printable Recipe for MA's Lentil Soup a la Moosewood