Vegan Recipe – Tomatoes and with lentils a hearty soup
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Freshly ground black pepper
1 quart vegetable broth
2 cups diced tomatoes
1 1/4 cup rinsed green lentils
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon red wine vinegar or sherry vinegar
2 ounces spinach leaves
Wash and dice celery, onion, and carrot. Mince garlic.
Cook celery, onion, and carrot over medium heat in a large saucepan for around 10 minutes, until the vegetables are tender. Stir in minced garlic and cook for one minute longer.
Season with salt and pepper.
Add vegetable broth, tomatoes, lentils bay leaf and thyme. Stir, cover and bring to a simmer. This should take about 15 minutes.
Once simmering, lower the heat slightly and let cook for 15 more minute until vegetables and lentils are soft.
Stir in vinegar, add spinach, and season with salt and pepper.
Serve with bread and enjoy!
I.O.N. Restaurant (previously known as It’s Only Natural) at 606 Main St. is one of Connecticut’s first vegan restaurants. Learn more at IONrestaurant.com. For other recipes, check out http://bit.ly/1J0GvMd.