OK, I am terrible about measuring stuff when I cook. So I will try to aproximate.
1 T olive oil
small yellow onion, diced
2 cloves garlic, minced
3 medium bay leaves
1 cup red wine
4 cups vegetarian "beef" stock (I really like to use TUF au jus base, but it does contain MSG)
1 large potato, 1/2" dice
1 large celery rib, in 1/4" slices
2 carrots, 1/4" dice
1 cup green or brown lentils
white pepper to taste
Drizzle olive oil in soup pot. Heat 30 seconds over med-high heat. Saute onion until it begins to soften, then add garlic and bay leaves and saute 30 seconds. Deglaze pot with wine and simmer 2 minutes to reduce it a bit. Add stock, vegetables, and lentils. Simmer over medium heat for half an hour, stirring occasionally, until lentils are cooked and carrots are knife-tender. Remove bay leaves and correct seasoning with salt and white pepper.
1 T olive oil
small yellow onion, diced
2 cloves garlic, minced
3 medium bay leaves
1 cup red wine
4 cups vegetarian "beef" stock (I really like to use TUF au jus base, but it does contain MSG)
1 large potato, 1/2" dice
1 large celery rib, in 1/4" slices
2 carrots, 1/4" dice
1 cup green or brown lentils
white pepper to taste
Drizzle olive oil in soup pot. Heat 30 seconds over med-high heat. Saute onion until it begins to soften, then add garlic and bay leaves and saute 30 seconds. Deglaze pot with wine and simmer 2 minutes to reduce it a bit. Add stock, vegetables, and lentils. Simmer over medium heat for half an hour, stirring occasionally, until lentils are cooked and carrots are knife-tender. Remove bay leaves and correct seasoning with salt and white pepper.
