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Simmer for 1 to 2 hours. Note: Soup base may be started with beef bones to strengthen bone marrow, if needed. |
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cup dried lentils |
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| Parsley | 4 cups water | Thyme | 1 onion, chopped | Dill | 4 carrots, chopped | Tarragon | 2 stalks celery, chopped | 1 cup tomato purée |
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Put the washed and drained lentils into a soup pot with the water, onion, carrots, and celery. |
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Simmer slowly for 1 hour, stirring occasionally and adding more water as needed. |
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Add herbs to taste, along with the tomato purée, and simmer slowly for 30 minutes more. |
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This soup is even better the next day. |
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| 1 strip kombu or wakame | 3 carrots, chopped into matchsticks | Fresh juice of 1 small piece of ginger | 2 stalks celery, chopped | Splash of tamari | pound tofu, cubed | 2 to 3 teaspoons miso | 3 tablespoons sesame oil | 1 scallion, chopped | 4 cups vegetable stock | 1 squash, cubed (optional) |
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Sauté onion, carrots, celery, squash, and tofu in sesame oil. |
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Add stock, kombu, ginger, and tamari, and simmer for 30 minutes or until vegetables are tender. Add miso and stir well. |
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Garnish with chopped scallions. |
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