The Vine Mediterranean Cafe & Market Lentil Soup
"Maggi-brand chicken-flavored bouillon cubes,(vegan)"
- Serving Size: 1 (504.8 g)
- Calories 959.3
- Total Fat - 9.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 323.2 mg
- Total Carbohydrate - 153.1 g
- Dietary Fiber - 77.1 g
- Sugars - 6 g
- Protein - 65.2 g
- Calcium - 151.6 mg
- Iron - 19.2 mg
- Vitamin C - 11.6 mg
- Thiamin - 2.2 mg
Bring 8 cups water to a boil on high heat in a large, heavy pot.
Rinse lentils 3 times under running water until the water runs clear.
Soak lentils in clean water until water boils, then drain
Add lentils to the boiling water
Bring back to a boil on high heat
Stir often to prevent sticking and burning and use a slotted spoon to remove foam that collects on top. The lentils are cooked when they turn slightly soft and can be easily mashed.
To gently mash the lentils, stir them with a wire whisk while still cooking; they should be creamy but still retain some texture.
While lentils cook
(I would just caramelize the onions and skip the boiling oil,I have visions of things not going well)
In a very small saucepan, cover onions with oil and bring to a boil.
Boil hard until onions turn translucent.(watch this very closely)
Turn down heat and stir in bouillon, salt, turmeric, curry and pepper
Let simmer for 3 minutes.
Stir onion mixture into cooked lentils, cook for 5 more minutes
Using the wire whisk to stir and mash slightly. Reduce the heat to maintain a slow simmer and let simmer until some of the liquid evaporates.
Tips & Variations
No special items needed.