Apparently I’ve been on a pepper kick lately and this latest batch of soup definitely has a kick to it. ‘Nuff said.
- 1 1/2 cups of French green lentils
- 6 cloves of garlic minced
- 1 1/2 yellow onions chopped
- 2 carrots peeled and chopped
- 1 bulb of fennel chopped
- 4 sticks of celery chopped
- 2-3 tbsp of olive oil
- 1 cup white wine
- 2 oz of tomato paste
- 8 cups (or a little more) veggie stock
- 2 tbsp of butcher’s pepper (or less if you want less zang!)
- 2-3 tbsp of fresh thyme minced
- 1/2 tsp of ground coriander
- 1 tbsp dried Herbs de Provence
- 1 package of seitan, italian sausage flavor crumbled
Start by putting the lentils in a large bowl and then cover with boiling water. Let sit for 15 minutes then drain and rinse; set aside. Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the onions and garlic and sweat until translucent. Add the carrots, fennel, celery, and pepper. Cook until carrots and celery begin to soften. Add the white wine, bring to a boil, and let reduce until it is nearly completely evaporated (about 10 minutes). Add the veggie stock, tomato paste, and lentils. Bring to a boil, reduce to heat a simmer and let cook for about 45 minutes. Add the fresh thyme, dried herbs, and salt to taste.
In a skillet heat the remaining olive oil up over medium heat. Add the seitan and cook until completely cooked through. We kept the seitan separate until we were ready to eat because we didn’t want the seitan to absorb too much of the broth. Serve the soup in a bowl, add some seitan, and chow down.