This one is nice, I just had two bowls and the truffle oil just made it nicer.
Canola oil for sautéing an onion, four cloves of garlic and a leek
2 carrots
2 stalks celery
400g brown lentils
2 tomatos
3 cubes of vegetable stock or to taste
0,5 teaspoon ground coriander
0,5 teaspoon ground cumin
filtered water (Anna mug is good) to cover the vegetables and lentils
1 tablespoon truffle oil
some nice, green garnish - and, by the way, I did put a little splash of white vine into the soup as well
Saute the onions, garlic and leek until tender, add the spices, then the rest of the vegetables (cut into pieces) and cubes of vegetable stock, let it all boil until tender, puree and add the truffle oil, taste to see if more salt, possibly some pepper or more spices are needed. It looks a bit brown, but is tasty and a green garnish livens it up. Maybe even serve with some good bread? Enjoy!
Based on a recipe in Color Me Vegan, a cookbook that has proved very enjoyable so far.
Linnea - Pictures, music, articles, and a little this and that
Saturday, 16 June 2012
Subscribe to:
Post Comments (Atom)
Blog Archive
- ► 2014 (154)
- ► 2013 (250)
- ▼ 2012 (193)
- ► 2011 (142)
4 comments:
Nice post, thanks. Wish you a great weekend.
Same to you! Glad you liked it:)
The recipe sounds delicious. Unfortunately, I'm on a no-tomato, no-onion diet, no-spice diet. Breaks my heart.
K
If you can eat leeks, then make it with leeks&garlic, skip the tomato and spices, but not the truffle oil. Possible solution? Better check the vegetable stock too. Hope it works!
Post a Comment