Here’s the Roman Lentil Soup I made for the Cook Along on Katie’s blog.
3 Medium Onions (or 3 Leeks)
2 T Butter
2 T Extra Virgin Olive Oil
2 qt. Vegetable Stock
2 c. Red or Brown lentils
Several sprigs of Thyme
1/2 t. Dried Peppercorns
1/4 Lemon Juice or Whey
Sea salt and pepper
Cashew Cream (or vegan sour cream)
First, measure out the lentils and place in a bowl. One bag is almost 2 cups so you can finish off the bag or save it for your next lentil recipe.
Cover with water and let them soak for 7 hours.
In a stainless steel pan combine the butter, olive oil, onions, and carrots and cook for 30 minutes or until the veggies are tender.
Add the vegetable stock and lentils to the pan and simmer for another 30 minutes. I passed on the sprigs of thyme and opted to use a little dried thyme.
Next comes the stick blender, reheating it a bit, then serving it with a dollop of sour cream on top.
Not the prettiest soup you will ever see, but that was dinner for us : )
We had our soup with a salad fresh from our garden and homemade bread.
This is definitely better the next day.