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Lentil soup for a hearty meal on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

This is one of the easiest soup recipes you'll ever make, and it's also very nutritious. The one-pot recipe makes enough for a family (or several meals). Don't forget the red wine vinegar to drizzle on the finished product!

You will need:

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3 cups dry lentils (we used green for this recipe), rinsed and picked over 7 cups water 2 teaspoons salt 6 to 8 cloves garlic 2 onions 2 stalks celery 2 medium carrots 1 tablespoon dried basil 1 teaspoon thyme 1 teaspoon oregano freshly ground black pepper red wine vinegar to drizzle on top

1. Place the lentils and the water in a large pot. Bring to a boil, lower heat to a slow simmer and cook gently, partially covered, for twenty to thirty minutes. Peel and crush the garlic cloves. Peel and slice the carrots. Rinse and slice the celery. Add the onions. 2. Add the vegetables to the lentils after they've cooked for the twenty to thirty minutes. Stir the vegetables into the lentils. Add the herbs and cracked black pepper to taste. 3. Bring the soup back up to a simmer. Let cook for another twenty to thirty minutes. When everything is tender, serve warm with a drizzle of red wine vinegar on top to help bring out the flavors.

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Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.