I promised I’d share a few recipes that use the roasted vegetable stock, and the first one is one of the recipes that I planned to post as part of my write-up of the Hunger Challenge, but just never got around to organizing.
This particular recipe is incredibly simple, quick, nourishing and tasty. When I made it this time, I incorporated the juice of a fresh lemon, which makes a tremendous difference in the flavor of the dish—I won’t ever leave that out again. During the Hunger Challenge, I did not have lemons on hand, but if I do it again, I might sneak a lemon into my basket just for purposes of amping up the flavor.
In this recipe, I just use carrots and onion at the beginning of the process, but you should feel free to chop up a celery stalk or two, if you have that on hand, and sauté it right along with the other two vegetables.
This soup freezes well, and the recipe can be easily doubled.
2 large carrots, diced
1 large onion, diced
2 Tbsp. olive oil
1 c. lentils (any color)
4 c. roasted vegetable stock
Juice of one lemon
Salt and pepper to taste
- Heat the oil in a saucepan over medium-high heat. Add the carrots and onion and sauté until the onions are golden and starting to brown. Add a healthy pinch of salt and freshly-ground pepper to the vegetables.
- Add the lentils and sauté for about 30 seconds. Then add the broth and the lemon juice.
- Bring the mixture to a boil, then lower the heat and simmer for 20 minutes or until the lentils are soft. Taste, and adjust seasonings with salt and pepper if necessary.
- At this point, you can serve the soup as is, or, if you like a smoother consistency, use a stick blender to puree the soup before serving.