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Vegan Lentil Soup

Original recipe from Martha Stewart
kept bysimbakins
recipe by

2 Tbls extra-virgin olive oil, plus more for drizzling
1/2 cup chopped onion
1/2 cup carrot
1/2 cup chopped celery
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and freshly ground pepper
1 cup lentils 1 can crushed tomatoes
4 cups broccoli rabe or broccolini
2 tsp red-wine vinegar
4 1/2 cups vegetable broth and water

addition- small white beans or black beans

  1. Heat oil in a pot over medium-high heat. Add onion, carrot, and celery. Then, add the cumin, corriander, and the pinch of salt. Cook, stirring, until the vegetables have sorftened, baout 4 to 5 minutes.
  2. Stir in the lentils (add beans at the stage)
  3. Add 4 1/2 cups of broth and water. Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, until lentils are just tender.
  4. Stir in the broccolini Boil until the broccolini is tender.
  5. Stir in the red-wine vinegar. Season with salt and pepper.
  6. Serve with a drizzle of oil.



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