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

Variable Vegetable Hotpot

Vegetable Hotpot served over quinoa

There are a lot of great recipes out there for vegetable hotpots. This one is inspired by British nutritional therapist Barbara Cousins in her book Vegetarian Cooking Without. Her recipes exclude ingredients such as gluten, dairy, sugar, yeast and saturated fat, which can be problematic for many people.

You can vary the vegetables you use in this recipe. What I used in the photos you see here are eggplant, zucchini, green pepper, onion, celery, carrot and broccoli. If you want more protein, substitute one of the vegetables with canned, drained chick peas. You can also change out the topping using steamed cauliflower instead of potatoes.

This is a delicious vegetarian meal with a savoury sauce. It takes some time to prepare and cook, but it's worth the effort. Try it over quinoa. Very satisfying! Very good for you!

MA’s Vegetable Hotpot

 Preheat oven to 400° F.

Veggies for my hotpot

4 or 5 good sized potatoes, peeled and diced into 1” cubes

3-4 lbs vegetables (about 8 to 10 cups), cut into even-sized chunks. Your choice in any combination could include onions, leeks, celery, carrots, parsnips, zucchini, eggplant, broccoli, cauliflower, sweet peppers, cabbage, mushrooms, green beans or any of your favourites.

5 tbsp olive oil, divided into 3 tbsp and 2 tbsp

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

2 tsp paprika

2 tbsp dried parsley

1 bay leaf

1 tsp mustard powder

3 tbsp rice flour

1 tbsp tomato paste

2/3 cup cold water

2 cups vegetable stock

salt and pepper

Boil the potatoes about 15 minutes until they are cooked but not mushy. Drain and set aside to cool and dry.

In a large frying pan, heat the olive oil and garlic on medium high heat. Add the vegetables and cook about 10 minutes, stirring frequently. The vegetables should be a little soft but not overcooked.

Add the thyme, rosemary, paprika, parsley and the bay leaf to the vegetables. Mix well.

In a large bowl, mix together the mustard powder, rice flour, tomato paste and cold water until smooth. Add the vegetable stock and mix well. Pour the sauce mixture onto the vegetables and bring to the boil, stirring constantly. Season with salt and pepper.

Transfer vegetables to an ovenproof dish.

Toss cooled potatoes with 2 tbsp olive oil until well coated. Pile potatoes on top of the vegetables.

Bake for 45 minutes. For a crispier potato topping, place under the broiler for 5 minutes.

Printable Recipe for MA's Variable Vegetable Hotpot

Right out of the oven! Smells and tastes way better than it looks here.