LENTIL SOUP WITH SMOKED TEMPEH AND
TARRAGON
Yield: 25 four-ounce servings
Serve this soup with hot bread sticks and an eggplant
dip for maximum flavor and interest
Brown lentils 2-1/2 pounds, Vegetable
stock ½ gallon,
Celery: diced 1 bunch, Carrots: diced 1 pound, Mushrooms:
sliced 1-1/2 pounds, Onion: minced 1 pound, Garlic powder
1 oz, Allspice 1 tablespoon, Dried tarragon 2 oz, Tempeh,
2 pounds cut into ½” -inch squares, Fresh
parsley, minced 3 oz, Black pepper 1 tablespoon
Place lentils in a small stock pot,
cover with water and
allow to soak
for 1 hour. Drain and return to
stock pot. Add stock, celery,
carrots, mushrooms and
onion to
the lentils. Bring to a boil, reduce. Heat and allow to
simmer for 1 hr. or until lentils are soft.
Puree
the
soup (use an immersible mixer or a
blender). Return to stock pot,
simmer, add garlic, allspice,
tarragon and tempeh. Cook for
10
min. Just before serving, stir
in
Parsley and pepper.
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