Lentil Sonata or Classic Lentil Soup
1/4 cup olive oil
1 cup chopped onion
3 garlic cloves
1 cup EACH sliced/chopped carrots, green pepper, & mushrooms
2 1/4 cups lentils
1 large can tomatoes (approx. 28 oz.)
1 large bay leaf crumbled
1 teaspoon thyme
1 - 2 tablespoons Spike
1 teaspoon vegetable broth powder
7 cups water
salt (optional) and black pepper
fresh lemon juice
General Cooking Directions Saute the the onions in the olive oil until slightly tender over medium high heat, then add the carrots, green pepper, mushrooms, garlic, bay leaf, and thyme. Gently saute for a few more minutes, then add the can of tomatoes, lentils and water, breaking up the tomatoes with a large spoon or spatula. Turn the heat on high. Sprinkle in the Spike, salt, and black pepper (tasting as you go - don't make it too salty, especially if you are using salted Spike, unsalted is preferred).
Pressure Cooker Instructions: Now, if you are using a pressure cooker, this is the time to pop on the lid, and cook on high pressure according to the manufacturers directions. You want to pressure cook the soup for about 18 -25 minutes, but DONT overcook.
Regular Cooking Instructions: Simply bring the soup to a boil, then reduce the heat and simmer, partially covered, for about 1 hr. and 15 minutes, or until the lentils are tender.
Garnish the soup with freshly squeezed lemon juice, cilantro, and freshly ground black pepper.