It's soup time! This is adapted from the "Lentil and Escarole" soup in The Mediterranean Vegan Kitchen cookbook. I swapped escarole for kale and added potatoes, summer savory, red wine and red miso paste. It also has onions, garlic, celery and carrots. So hearty and delicious!
Edited to add: This soup gets very thick the following day and turns into stew! Yum!
SOOOOUUUPPPP! I love soup! I need to make some right away!
ReplyDeleteI have that book and I've hardly made anything out of it-I always seem to pick it up when tomoatoes and eggplant and basil are all out of season. I have all the ingredients for this though (minus escarole, plus kale haha!), I'll have to make it!
ReplyDeleteYou must make it. Add a glug of red wine and a tsp. of miso if you have it!
ReplyDeleteThat sounds like a good one to try. I'm going to be doing some asparagus soup tonight since more cool weather is heading our way. Thanks for all the great recipes!
ReplyDeleteIt is really cold and gloomy here and soup is just the thing. This looks quite tasty - hearty and filling too. I bet it would be perfect with a chewy ciabatta or something. Yum!
ReplyDeleteMmmmmm...lentil soup! Looks delish!
ReplyDeletelooks amazing!
ReplyDeleteLooks fab. I could go for some soup right about now.
ReplyDeleteYour lentil soup looks and sounds fantastic! I love the idea of adding red wine and miso, YUM!
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