Three Lentil Soup Recipe
- 3/4 cup brown lentils
- 3/4 cup red lentils
- 3/4 cup French green lentils
- 3 tablespoons Melt® Organic Buttery Spread
- 4 medium carrots, peeled and diced
- 4 celery ribs, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 hot peppers like Serrano or banana, deveined and diced
- 1 pound roma tomatoes, diced
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 4 cups water
- 1 teaspoon rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon celery salt
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon black pepper
- 1 bunch chard, washed and cut into strips
- Heat the Melt(R) over medium-low heat in a large stock pot. Add the carrots, celery, onion, garlic and peppers and cook until softened but not browned, about 7 minutes. Add the white wine and saute until the liquid cooks off down to about a 1/4 of a cup.
- Stir in the tomatoes, lentils, broth, water and all of the spices. Bring to a boil and then reduce heat and simmer 45 minutes. Stir in the balsamic vinegar and add the chard, cooking until the greens are wilted but still bright in color.
