Roasted Garlic, lentil, white bean and black pepper soup

Here is the recipe for one of our favorite vegan soups.  The original recipe is from Isa Chandra Moskowitz (love her!!) in Vegan with a Vengeance.  The orginal is pretty good, but we like this version better!  It is rich, creamy and PERFECT on a cold and snowy day-LIKE TODAY!  Serve it with a nice green salad, a big slice of vegan cornbread, toasted french bread or a homemade vegan scone.  Of course a nice cold Saison or glass of Chard is the perfect way to wash it down!

Cheers!  Bon Appetit!

Roasted garlic, lentil, white bean and black pepper soup

Serves 4

1/4 c diced parsnips

2 T minced garlic

1/2 c chopped celery

1 c dry northern white beans

3 fennel seeds

2 bay leaves

2 T dried sage (or more to taste) or 1/4 c chopped fresh

2 T peppercorns

2 t freshly ground pepper

1 T evoo

2 heads of roasted garlic mashed

6 cups veg broth

1 c red lentils

1-2 T lemon juice

In a stock pot sweat the celery, parsnips, garlic in the evoo for 5-10 minutes until tender.  Add bay leaves , sage, beans, peppercorns, and 4 c veg broth.  Simmer partially covered for 1-2 hours, until beans are soft.  Add the lentils and 2 c veg broth.  Simmer 1 hour.  Add lemon juice and cook another 15 min.  Add more broth if needed to achieve desired consistency.  Garnish with ground black pepper and herb sprinkle or cilantro.

One thought on “Roasted Garlic, lentil, white bean and black pepper soup

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