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Page 375
| Simmer for 1 to 2 hours. Note: Soup base may be started with beef bones to strengthen bone marrow, if needed. |
| Lentil Soup |
| cup dried lentils |
| Parsley
4 cups water | Thyme
1 onion, chopped | Dill
4 carrots, chopped | Tarragon
2 stalks celery, chopped | 1 cup tomato purée
| Put the washed and drained lentils into a soup pot with the water, onion, carrots, and celery. |
| Simmer slowly for 1 hour, stirring occasionally and adding more water as needed. |
| Add herbs to taste, along with the tomato purée, and simmer slowly for 30 minutes more. |
| This soup is even better the next day. |
| Serves 4. |
| Miso Soup |
| 1 onion, thinly sliced |
| 1 strip kombu or wakame
3 carrots, chopped into matchsticks | Fresh juice of 1 small piece of ginger
2 stalks celery, chopped | Splash of tamari
pound tofu, cubed | 2 to 3 teaspoons miso
3 tablespoons sesame oil | 1 scallion, chopped
4 cups vegetable stock | 1 squash, cubed (optional)
| Sauté onion, carrots, celery, squash, and tofu in sesame oil. |
| Add stock, kombu, ginger, and tamari, and simmer for 30 minutes or until vegetables are tender. Add miso and stir well. |
| Garnish with chopped scallions. |
| Serves 4. |
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